Deviled egg

Recipes for hard-boiled eggs stuffed with herbs, cheese and raisins are known from the cookery texts of medieval European cuisine.[4]

Cooled hard-boiled eggs are peeled and halved lengthwise, with the yolks then removed. (They can be cut crosswise for more filling). The yolk matter is then mashed and mixed with a variety of other ingredients.[5] The classic recipe is made with egg yolks mashed with mayonnaise, dijon mustard, vinegar, pickle relish and salt and pepper.[4] The yolk mixture is then scooped into each egg "cup" made from the firm egg whites.

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.[6]

Variations

Assortment of deviled Eggs

There are many variations on the basic recipe that may add ingredients such as:

• diced pickle or pickle relish
• herbs and spices
• chipotle chilies
• vinegar
• ketchup
• green olives
• pimentos
• poppyseed
• minced onion
• caviar
• capers
• cream or sour cream

Deviled egg variations (with mayonnaise)

Type	Ingredients	References
Bacon cheddar	Shredded cheddar, honey mustard, bacon	[7]
BBQ	Mustard, barbecue sauce, vinegar, garlic, onion, dill pickles, parsley	[8]
Caviar	Sour cream, lemon juice, fresh dill, caviar	[9]
Curry	Yogurt, curry powder, mustard, hot sauce	[10]
Fresh herbs	Mustard, chives, tarragon, parsley, paprika	[11]
Pesto	Basil or basil mint pesto	[12]
Shrimp	Sour cream, mustard, lemon juice, lemon zest, capels, dill, chopped shrimp	[13]
Southwestern deviled eggs	Chipotle chiles, adobo sauce, chile powder	[4]
Smoked salmon	Cream cheese, lemon juice, fresh dill, chives, capers, smoked salmon	[14]
Worcestershire-pecan	Worcestershire sauce, mustard, shallots, pecans, salt, pepper	[15]

Deviled eggs served as part of a Polish Easter breakfast

In France, the dish is called œuf mimosa ("mimosa egg", named after the appearance of the mimosa tree[16]); 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").[17]

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.[18] 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.

The term "deviled", in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786.[19] 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.[20]

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