Yes, you can make deviled eggs the day before, and they actually hold up very well when stored properly.

Best way to make ahead

• Hard-boil and peel the eggs up to 2–3 days in advance, then keep them covered in the fridge.

• Many cooks prep the yolk filling up to 1–2 days ahead and store it in a sealed or piping bag with the air pressed out so it doesn’t dry out or discolor.

• Keep the halved egg whites and the yolk mixture stored separately in the refrigerator, and fill the whites the day you plan to serve, ideally within an hour of serving so they look freshest.

If you want them fully assembled

• Fully assembled deviled eggs can be made the day before; just cover them well (in a container with a lid or tightly covered tray) and refrigerate until serving.

• For the best texture and appearance, some chefs suggest not going more than about 1–2 days assembled, and waiting to add paprika or other toppings until right before serving so the color doesn’t bleed.