Easy Deviled Eggs {Kitchen Tip}

Kitchen-Tips

Today’s kitchen tip is one of those kitchen tips that I wish I had thought of before now. Really, it is so simple, yet so helpful. I am guessing many of you may already do this, but I decided to go ahead and share this for those of you that have not discovered it yet.

I have mentioned before how much I love my cookie scoops. I use them all the time, but it was not until recently that I discovered they work great for making deviled eggs.

Deviled Eggs Kitchen Tip

See I told you it was a simple tip. It is one of those tips that is almost too simple to share, but it works so well I knew I had to share it.

When making deviled eggs I usually just use a spoon. Sometimes I use a pastry bag if I want them to look really nice. But from now on I will be using cookie scoops.

What I like about using a cookie scoop is that it is easier to use than a pastry bag, but gives you a more neat and pretty result than a spoon. Sometimes it really is the simple things that makes life in the kitchen easier.

I know many of you love your cookie scoops as much as I do. I would love to hear some of your favorite ways to use them? (I am guessing that some of you have been using them for deviled eggs for years and I am a little behind the times on this one.)

 

Lynn's Kitchen Adventures

Comments

  1. I had never thought of that, but it sure makes sense. I would probably make them more knowing this tip. Thanks!

  2. OM GOSH….how simple and perfect!

  3. I have never owned a cookie scoop. Would these work for melon balls as well? Is there a favorite brand that would be best? I don’t have room for a lot of kitchen “gadgets” so this would have to be multipurpose for me to invest in it. I just use a sandwich bag with a corner cut off to fill my deviled eggs. I don’t make very many at a time though. Thanks for your informative blog!

    • I have not tried them for melon balls, but I think they might work. I love them for cookies, because it is easy to get exactly the same size cookies. And the larger ones work great for muffin tins, etc. My smaller ones are Pampered Chef and my larger ones I don’t remember where I got them. I am not sure how much brand matters, but I think the more expensive ones would hold up better. The sandwich bag is a good idea also!

    • B. Winblad says:

      I have (3) cookie scoops that I use all the time. I have a small size like Lynn is using in the Deviled Egg picture that I use to scoop mini muffins, brownie bites. I have a medium that I use to scoop cookie dough balls to freeze, meatballs. A large one that I use to scoop muffin batter into muffin tins. I have the OXO good grips brand metal ones and LOVE them. They hold up very well, clean easily and have lasted me several years so far with continued use.

      I have never thought to use my small scoop for deviled eggs though. I used to use a spoon when I first started cooking, but then learned to use a small ziploc bag. I scoop the yolk mixture into the baggie, clip the end off and pipe the yolk into each egg. I like this way because there is no extra utensil to wash, just the spoon and bowl you used to make the mixture in the first place. When I am done piping the mixture in, I just toss the bag out with no mess.

  4. I use mine for cookie dough (especially when I’m freezing bulk batches), for mini and large muffins, and for scones. It really speeds up the process. Love the idea of using the small one for deviled eggs!

  5. what a great tip! i really want a cookie scoop.

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