Deviled eggs

Not to be confused with Devil’s Eggs. 2014 Ostereier deviled eggs Frühstück, Beskiden, Nowotaniec.

The word deviled, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. 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. The deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts. Recipes for hard-boiled eggs stuffed with herbs, cheese and raisins can be found in the cookery texts of medieval European cuisine. The earliest known recipe for stuffed eggs, and the one that most closely resembles the modern-day deviled egg, is believed to have been written in the Andalusian region of Spain during the 13th century. The earliest known American recipe for deviled eggs was printed in the Montgomery Advertiser, a local news publication in Montgomery, Alabama, in 1877. The first known recipe to suggest the use of mayonnaise as an ingredient in deviled eggs was in the 1896 version of an American cookbook named The Boston Cooking School Cook Book by Fannie Farmer.

Cooled hard-boiled eggs are peeled and halved lengthwise, with the yolks then removed. The yolk is then mashed and mixed with a variety of other ingredients. Ingredient choices vary widely and there is no “set” standard recipe. Although mayonnaise is most common, some recipes use butter, and sweet pickle relish sometimes replaces the sour pickles. In the United States, deviled eggs are a common dish that are typically served as hors d’oeuvres or appetizers during gatherings and parties. The eggs are boiled, cooled, shelled, and then sliced in half. The yolk is then removed and mixed with other ingredients, such as mayonnaise, mustard, vinegar, pickle relish, and other spices and herbs.

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. The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. The Ancient History of Deviled Eggs”. What’s up with “deviled” eggs, ham, etc. Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006. Cooking Creole: Deviled eggs and their alternate name for church functions”.

In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term “deviled. Deviled Eggs History: From Rome to Your Home”. Deviled eggs are hard to resist”. An Anonymous Andalusian Cookbook of the 13th Century”. Anne Byrn shows us how deviled eggs came to rule the Southern potluck”. The Journal Times from Racine, Wisconsin.