Quick Answer
For 60 people, you need 120 egg halves. This provides about 120 servings, assuming 2 servings per person.
Estimated cost: $36 - $90
How We Calculate
We use the industry-standard formula for deviled egg calculations:
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Each person eats approximately 2 egg halves
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Formula: 60 people × 2 servings ÷ 1 = 120 egg halves
Adjusting for Your Event
Use our interactive calculator above to fine-tune your order:
- Light appetite: Reduce by 25% if guests had a recent meal or there are
many other food options
- Normal appetite: Standard calculation for typical party situations
- Hungry guests: Increase by 25% for active groups, late-night events,
or when deviled eggs are the main attraction
Tips for Ordering Deviled Eggs
- Use eggs that are at least 1 week old for easier peeling
- Make filling a day ahead, fill eggs day of
- Use a piping bag for professional-looking filling
- Transport in egg carriers to prevent sliding
- Garnish with paprika, chives, or bacon bits
Planning Guide: Deviled Eggs for Your Event
Deviled egg filling consistency is the make-or-break factor that separates restaurant-quality appetizers from disappointing homemade attempts. The filling should be creamy and pipeable but not runny, with enough body to hold its shape when piped into the egg white. The magic ratio is roughly 1 tablespoon of mayo per egg yolk, adjusted based on yolk moisture content. Older eggs (which are ironically better for boiling and peeling) have drier yolks and need slightly more mayo, while fresh eggs need less. Add mustard, vinegar, or pickle juice for tanginess and to thin the filling if needed - these acidic ingredients brighten flavor without making filling watery like milk would. Cream cheese (1-2 tablespoons for every 6 eggs) creates ultra-creamy, stable filling that's less likely to weep. Process filling in a food processor for 30 seconds for perfectly smooth, professional texture, or mash by hand for more rustic texture with small yolk pieces.
The perfect hard-boiled egg for deviling requires precise timing and technique. Place eggs in a single layer in a pot, cover with cold water by 1 inch, bring to a rolling boil, then immediately remove from heat, cover, and let stand 12 minutes. Transfer eggs to an ice bath for 10 minutes - this stops cooking and makes peeling dramatically easier. The ice bath creates steam between the membrane and egg white, loosening the shell. Older eggs (1-2 weeks old) peel better than fresh eggs because the pH change makes the membrane separate more easily. For parties, boil eggs 2-3 days ahead and store them unpeeled in the refrigerator, then peel and prepare filling the day before the event. Perfectly cooked yolks are bright yellow throughout with no green-gray ring, which indicates overcooking and creates sulfurous flavor.
Deviled egg presentation and transport challenges require specialized equipment or creative solutions. Deviled egg trays with individual wells prevent sliding and tipping during transport and serving - they're worth buying if you make deviled eggs more than twice a year. For those without dedicated trays, the emergency solution is lining a 9x13 pan with a damp paper towel (creates friction) and placing filled eggs carefully with space between them. Cover loosely with plastic wrap, ensuring the wrap doesn't touch the filling. Garnish deviled eggs just before serving rather than hours ahead - paprika, fresh herbs, bacon bits, or chives wilt and discolor if applied too early. The piping bag technique using a star tip creates professional-looking swirled filling that impresses guests, but a simple spoon works fine for casual events. For variety at larger parties, make two flavor variations: classic with mayo and mustard, and a second option like bacon-topped, sriracha-spiked, or topped with smoked salmon for sophistication.