Go Back
A platter of perfectly made deviled eggs, garnished with paprika.

Quick way to grow your Deviled Eggs platter by 25viled Eggs

This recipe allows you to efficiently increase the yield of your deviled eggs by 25%, ideal for last-minute additions to your platter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 5 eggs
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large hard-boiled eggs, halved lengthwise
  • 3 large cooked egg yolks reserved from previously made deviled eggs
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 0.5 tsp white vinegar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
  • paprika for garnish
Secret Ingredient
  • 0.25 cup potato, cooked and mashed about 1/4 of a medium potato

Equipment

  • small mixing bowl
  • fork
  • spoon or piping bag

Method
 

Preparation
  1. Gently scoop out the yolks from your four halved hard-boiled eggs and transfer them to a small mixing bowl.
  2. Add the three reserved cooked egg yolks to the bowl with the freshly scooped yolks.
  3. Using a fork, carefully mash all the yolks together until they are completely smooth and free of lumps.
Mixing and Filling
  1. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks, mixing until the filling is smooth and creamy.
  2. Incorporate the mashed potato into the egg yolk mixture, stirring well until everything is evenly combined.
  3. Spoon or pipe the prepared filling back into the hollowed-out egg whites.
  4. Garnish each deviled egg with a sprinkle of paprika before serving.

Notes

The mashed potato is the secret ingredient that boosts the volume of the filling without compromising the classic deviled egg flavor. Ensure your reserved cooked egg yolks are cold for easier mashing. For extra flavor, consider a pinch of onion powder or a dash of hot sauce.