Whats the rule?!
Whats the rule?
Im going to a party and was asked to bring deviled eggs 60 people are going to be there. how much do i make to bring?
Answers:
Generally, you don't need to make enough for everyone since other people are bringing stuff so there should be a lot to eat.
But deviled eggs are easy to make and inexpensive... so you might as well use an 18 pack + 1 dozen will give you 60 halves.
What you can do is hard cook the eggs, shell and cut them in half. Store the whites in a ziploc and the cooked yolks in another ziplock. With the yolks in the ziploc you can mash and add the mayo without having to use a bowl. Now you're ready to fill the eggs anytime, even at the party if you arrive early.
When you're ready to fill the eggs, cut the corner of the ziploc and use the bag to pipe in the filling. Less mess in the long run.
You're not expected to bring enough for everyone, just a contribution to the spread, so I think you're safe with just 2 dozen or so. Also, they are pretty labor-intensive, so I hope the host/hostess appreciates your contribution!
For that large of a crowd, I would do 3 dozen. The host/ess is planning on you to bring enough for the anticipated guests.
I'd do 2 dozen. Not everyone will eat eggs and like everyone else says, you're not expected to bring enough for everyone.
Here's a really easy way to make them. Buy a package of Hormel REAL Bacon bits. Hard cook the eggs. Slice eggs removing yolks. Mash yolks with salt, pepper, mayo and bacon bits. Then, restuff. I take them everywhere and never bring any home.
DONT KNOW!!!!!!!!!!!!!!!!!!!!!!!!!!...
Here's a delicious twist on deviled eggs that guests really seem to love. It uses frozen phyllo cups, which you can find in the frozen dessert section of your grocery store. The recipe's super easy and it travels well - - just pipe the filling into the cups in their plastic tray and put them on a serving plate when you arrive. You could double this recipe to have 60 apps.
2 packages of mini Phyllo Shells
6 hard boiled eggs, shelled
1/2 cup mayonnaise or salad dressing
1 Tbsp. prepared mustard
2 teaspoons white vinegar (or sweet pickle juice)
1/4 teaspoon salt
Optional Fillings
1/2 teaspoon dry dill
2 teaspoons horseradish
Optional Toppings
Chives
Paprika
minced ham
crumbled cooked bacon
strip of stuffed green olive
Place whole eggs (yolks and whites) in a food processor and puree. Add the mayonnaise, mustard, vinegar (or pickle juice) and salt (and any of the optional ingredients). Fill 30 Mini Shells with the Deviled Eggs mixture, and garnish as desired with optional toppings. Makes 30 appetizers