Deviled Eggs
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Deviled Eggs
Deviled egg
Deviled Eggs - 3-23-08.jpg
A plate of deviled eggs
Alternative namesstuffed eggs, Russian eggs, dressed eggs
CourseHors d'oeuvre
Place of originItaly
Region or stateRome
Serving temperatureCold
Main ingredientsEggs, mayonnaise, mustard
VariationsMultiple
Food energy
(per serving)
200 kcal (837 kJ)

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.

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.

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

Video demonstration preparing deviled eggs
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.

In different countries

In France, the dish is called oeuf mimosa ("mimosa egg", named after the appearance of the mimosa tree[7]); in Hungary, töltött tojás ("stuffed egg") or kaszinótojás ("casino egg"); in Romania, ou? umplute ("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. While deviled eggs are sometimes sprinkled with Old Bay Seasoning on the east coast, paprika is more commonly used in the south. Deviled eggs are commonly served at Derby parties in Kentucky.[]

See also

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 2013.
  3. ^ "The Ancient History of Deviled Eggs". Retrieved 2017.
  4. ^ The Straight Dope: What's up with "deviled" eggs, ham, etc.? October 12, 2004.
  5. ^ Collins, Richard, MD, FACC (2013-03-29). "Angel Eggs Not Deviled Eggs". The Cooking Cardiologist. Archived from the original on 2014-07-26. Retrieved .
  6. ^ "Classic Deviled Eggs". Downshiftology. Retrieved 2019.
  7. ^ "Oeufs mimosa". The Everyday French Chef. 2017-04-13. Retrieved .
  8. ^ "Huevos a la peruana con ensalada de tomates - Nova.cl - Toallas de Papel y Servilletas. Recetas de cocina y Menú Semanal". Retrieved 2017.
  9. ^ "Oeufs à la russe - Les recettes de François". France 3 (in French). Archived from the original on 5 June 2010. Retrieved 2012.

  This article uses material from the Wikipedia page available here. It is released under the Creative Commons Attribution-Share-Alike License 3.0.

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