Tag Archives: Deviled egg

Deviled Eggs

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Deviled Eggs. I’ve always thought that was kind of a weird name. I started thinking, “where did that name come from?”.

Ready for a little educational fun? Yes?! Of course you are (if not…the recipe is just down there a ways, so feel free to scroll through)

The term “deviled” dates back to the 19th century, referring to the use of particularly piquant spices in cooking. 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.I’m guessing they consider the paprika or other spices are the “piquant” part in the eggs. I don’t think that I have ever had deviled eggs with mustard, but I guess that is somewhat common. Mustard isn’t really how I flow. Then again, neither is mayo, but it just somehow works in deviled eggs.

I found this little bit actually kind of interesting, that in some parts of the Southern and Midwestern United States, the terms “salad eggs” or “dressed eggs” are used, usually when the dish is served in connection with a church function, to avoid dignifying the word “deviled”, in reference to “The Devil”. I feel like this would totally happen in the town where I live, we have no less than 45 churches.

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Deviled Eggs

10 hard boiled eggs

about 3-5 Tablespoons mayonaise

paprika

  1. Peel hard boiled eggs and slice each egg in half the long way (hot dog style?). Place all the yolks in a separate bowl and set the whites on a plate or platter on the side.
  2. In the bowl with the yolks, add the mayo. Using a fork, mash the yolks and the mayo until the mixture becomes creamy but still thick and slightly chunky (you don’t want to add too much mayo where it’s mayo-overload, so start LIGHT and add more as needed).
  3. Spoon or pipe the egg yolk mixture into the egg white halves. Sprinkle with paprika. Enjoy!! Store leftovers in an airtight container in the fridge.
Random Fact of the Day: Soldiers from every country salute with their right hand.
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