Yes, you can absolutely make deviled eggs the day before, and that’s actually very common for parties and holidays.

Best way to prep ahead

• Hard-boil, peel, and cut the eggs in half the day before, then store the whites and yolk mixture separately in the fridge in airtight containers.

• Keep the seasoned yolk filling in a sealed bag or container; some cooks add a little vinegar or mustard for flavor and to help the mixture stay creamy.

• On the day you’ll serve (ideally within an hour or so of serving time), pipe or spoon the filling into the egg whites and add any paprika or herb garnish.

Food safety and storage

• Store everything in the refrigerator at or below 4∘C4^\circ \text{C}4∘C (about 40∘F40^\circ \text{F}40∘F) and keep deviled eggs chilled until serving.

• Once filled, try to serve within a couple of hours if they’ll be sitting out; if they’re kept cold, leftovers can typically be eaten over the next 1–2 days, as long as they still look and smell fresh.