Deviled eggs a day ahead?

Question

My mother and I are preparing the food for a birthday party which will happen tomorrow early-evening (about 27 hours from now) and we're trying to do as much as we can tonight to avoid too much stress tomorrow.

We're making deviled eggs - can we do those the day before, or will they start to turn green or taste funny? If not, we'll just hardboil the eggs tonight and do the fillings tomorrow... 

Thanks for the advice!

Answer

I know it's late in coming, but wanted to thank everyone for the advice - we made the eggs the night before, and they turned out great. BUT good advice about placing a paper towel or two in with the cooked egg whites --- I believe, judging by how wet the towels were the next day, that that trick made the difference between soggy eggs and perfect ones. Thanks!

Answer

So I'm two days late, but I have a tip for future reference: I have a stacked plastic carrier that holds a dozen stuffed halves on each level, in a small enough space so that the eggs neither drown in condensation nor dry out overnight in the fridge. The whole assembled unit is a box about 6" wide, 6" high and 9" long, snaps together and apart very easily, and has a handy carrying handle in the lid. I think it was about $12 from Target Online. You can also add as many layers as you want to get, if your fridge has the headroom! My wasabi-mayo devilled eggs have become the item everyone expects me to bring to parties now, and they disappear in a hurry, so I'm about to expand my carrying capacity...

Answer

I want to know, too

Answer

This is REALLY helpful. I'm stressing that I have to make 200 deviled eggs to be ready to transport by noon next Thursday. Have tons of other food to make day before as well. So, thank you, Egg people! And I'm trying the Wasabi thing tonight. Sounds elegant.

Answer

I just wanted to jump in and say i learned something about deviled eggs. They don't turn green from time sitting in the fridge after filling. They turn green because they weren't prepared "correctly". I learned if you boil 5 mins then let sit in that water for 10 mins, dump into a prepared ice water bath to cool and then peel, you won't have a green ring.

Found a CH thread to give more info...
http://www.chowhound.com/post/gray-ring-yolk-hard-boiled-eggs-798482

Answer

Overcooking causes the green yolks. Where I live (about 4500 ft altitude,) I bring a pot of water to a low boil, put eggs in pan with a slotted spoon, boil/simmer for 14 minutes. Then I pull the pot off of the burner, drain/fill with cold water to stop the cooking. The reason I mention altitude is The Joy of Cooking suggests adding 1 minute to the sea-level base cooking time of 13 minutes per 5000 ft. Just my 2 cents; my eggs are always perfect :)

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Deviled eggs a day ahead?

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