Deviled egg

Deviled eggs (American English) or devilled eggs (British English), also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled chicken eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.[1] They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course.[2][3] The dish is popular in Europe and in North America.

Deviled egg

A plate of deviled eggs
Alternative names	stuffed eggs, Russian eggs, dressed eggs
Course	Hors d'oeuvre
Place of origin	Italy
Region or state	Rome
Serving temperature	Cold
Main ingredients	Eggs, mayonnaise, mustard
Variations	Multiple
Food energy (per serving)	200 kcal (837 kJ)
Cookbook: Deviled egg   Media: Deviled egg

Etymology

The term "deviled", in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786.[4] In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Similar uses of "devil" for spiced foods include deviled ham and fra diavolo (from the Italian word for "devil").

In parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" are used instead. The term "angel eggs" has also been used in association with fillings with less fat and cholesterol.[5]

Preparation and ingredients

Deviled egg plate

Cooled hard-boiled eggs are peeled and halved lengthwise, with the yolks then removed. The yolk matter is then mashed and mixed with a variety of other ingredients, such as mayonnaise and mustard.[6] Tartar sauce or Worcestershire sauce are also sometimes used. Other common flavorings include: diced pickle or pickle relish, salt, ground black pepper, powdered cayenne pepper or chipotle chilies, turmeric, vinegar, ketchup, green olives, pimentos, poppyseed, thyme, cilantro, minced onion, pickle brine, caviar, cream, capers, and sour cream. Contemporary versions of deviled eggs tend to include a wider range of seasonings and added ingredients, such as garlic, horseradish, wasabi, sliced jalapeños, cheese, chutney, capers, salsa, hot sauce, ham, mushrooms, spinach, sour cream, caviar, shrimp, smoked salmon or other seafood, and sardines.

The yolk mixture is then scooped into each egg "cup" made from the firm egg whites. Old Bay, paprika, curry powder, cayenne, chives, or dill may be sprinkled on top as a garnish. The finished eggs may be further decorated with caviar, anchovy, bacon, shrimp, or herring.

Assortment of Homemade Contemporary Deviled Eggs

In different countries

In France, the dish is called œuf mimosa ("mimosa egg", named after the appearance of the mimosa tree[7]); in Hungary, töltött tojás ("stuffed egg") or kaszinótojás ("casino egg"); in Romania, ouă umplute ("stuffed eggs"); in Poland, jajka faszerowane ("stuffed eggs"); in the Netherlands gevuld ei ("stuffed egg"); in Sweden fyllda ägg ("stuffed eggs"); on the island of Malta bajd mimli ("stuffed eggs"). In parts of South America, it is called huevos a la peruana ("Peruvian eggs").[8]

In many European countries, especially Belgium, France, the Netherlands and Germany, a variation is served known as "Russian eggs". This consists of eggs cut in half, served with vegetable macédoine and garnished with mayonnaise, parsley and tomato.[9] Contrary to what the name might suggest, the dish does not originate in Russia; its name derives from the fact that the eggs are served on a bed of macédoine, which is sometimes called "Russian salad".

In Sweden, the deviled egg (Fyllda Ägghalvor) is a traditional dish for the Easter Smörgåsbord, where the yolk is mixed with caviar, cream or sour cream, optionally chopped red onion, and decorated with chopped chives or dill, perhaps with a piece of anchovy or pickled herring. In French cuisine, the other ingredients are most likely to be pepper and parsley. In Hungarian cuisine, the yolks are mashed and mixed with white bread soaked in milk, mustard and parsley, often served as an appetizer with mayonnaise, or as a main course baked in the oven with Hungarian sour cream topping and served with French fries. Other common flavorings of the yolks in German cuisine are anchovy, cheese and caper.

Deviled eggs are a common dish in the United States. In the Midwestern and Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the Christmas season. Deviled eggs are so popular in the United States that special trays are sold specifically for serving them. Prepared and packaged deviled eggs are now available in some U.S. supermarkets. Deviled eggs are commonly served at Derby parties in Kentucky.

See also

• Egg salad
• Mimosa salad
• List of egg dishes
• List of hors d'oeuvre
• List of stuffed dishes

References

1. Robert A. Palmatier, "Food: a dictionary of literal & nonliteral terms" Westport: Greenwood Press, 2000. p. 96
2. Rebecca Katz (26 February 2013). The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Random House Digital, Inc. pp. 173–. ISBN 978-1-60774-294-4. Retrieved 18 March 2013.
3. "The Ancient History of Deviled Eggs". Retrieved 21 August 2017.
4. The Straight Dope: What's up with "deviled" eggs, ham, etc.? October 12, 2004.
5. Collins, Richard, MD, FACC (29 March 2013). "Angel Eggs Not Deviled Eggs". The Cooking Cardiologist. Archived from the original on 26 July 2014. Retrieved 19 July 2014.
6. The Art of Making Devilled Eggs (2008-08-08)
7. "Oeufs mimosa". The Everyday French Chef. 13 April 2017. Retrieved 30 March 2018.
8. "Huevos a la peruana con ensalada de tomates - Nova.cl - Toallas de Papel y Servilletas. Recetas de cocina y Menú Semanal". Retrieved 21 August 2017.
9. "Oeufs à la russe – Les recettes de François". France 3 (in French). Archived from the original on 5 June 2010. Retrieved 11 July 2012.