What’s the Best Egg for Deviled Eggs?

This is a tiny plate full of quail eggs. Finger for scale.

I love deviled eggs. In fact, I love deviled eggs so much that when I eat brunch at a restaurant and the server asks me how I’d like my eggs, I say “deviled.” (No, it has never resulted in me getting eggs that way.)

During one of our many recent Saturday strolls through a local farmer’s market, we discovered a stand that sells all sorts of eggs: chicken, duck, quail, goose, and even emu. When I saw that, I decided that I wanted to try to make deviled eggs from every type of egg available.

Here are the results so far from my attempts to use chicken, duck, and quail eggs:

  • They all taste pretty much the same, with each deviled egg adapting the flavor of the ingredients (mayo, mustard, salt, pepper, and Old Bay).
  • The major difference is size (and how it relates to the ratio between yolk and whites). Duck eggs are the biggest we’ve tried yet, and I’m super curious to try the bigger eggs. I like every bite to have a nice balance, so while emu will be dramatic, I’m doubt it will exceed chicken or duck.
  • Peeling and assembly vary in difficulty. Bigger eggs have thicker shells, while smaller eggs require more dexterity. This is all according to Megan, as she doesn’t mind peeling (I’m not a fan of this part of making deviled eggs).

As cute as the quail eggs were and as novel as the duck eggs were, I think so far I prefer the default of chicken for deviled eggs.

What do you think? Have you tried deviled eggs from various birds? If so, did any taste different to you? Also, is it weird that vegetarians eat eggs but not meat? I’m sure it varies person to person–we occasionally eat seafood–but it seems like an odd exception to me. I certainly don’t mind, though.

5 thoughts on “What’s the Best Egg for Deviled Eggs?”

  1. If peeling eggs is a PITA, try steaming them. You lower the steamer basket with 6-7 (cold from fridge eggs) into a pot with about 1″ of water that’s at a rolling boil. Put the lid on, lower the heat to one notch below medium, and set your timer for 13 mins (for Large chicken eggs). When the timer goes off, use tongs to remove eggs one at a time and put them into a bowl or pitcher of ice water. The eggs will be perfectly done (no gray/green band) and the shells will practically slide off in one piece. It’s very fast, and the eggs aren’t blemished with chunks missing.

    I’ve not tried making deviled eggs with other types of eggs. I don’t think it’s weird that vegetarians eat eggs as it doesn’t require slaughter to obtain eggs. I cannot imagine being vegetarian or vegan myself.

  2. We have 120 chickens, 30 ducks, 3 geese, and 2 turkeys. Hands down, the most delicious eggs? TURKEY.

    Try them if you can!!
    It feels like a crime to eat emu eggs. They are worth a lot of money tp hatch into baby emus, more than we can afford, to be honest.

    Happy egging,


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