The majority of the people has already heard of or eaten deviled eggs, but only a few of these people ever wondered about the origins of the dish. Just as in the majority of the cases, the exact origin cannot be pinned down.

Nonetheless it is known that the concept started from Ancient Rome and this kind of food has been known in Andalusia starting with the 13th century.

Boiling the eggs, removing their yolk and mixing it with spices has been popular in the 16th century, and especially in the 17th century. The term deviled has been used for the first time in the 17th century to present something that is hot and spicy.

Deviled EggsNaturally the term is connected to the name of the devil to suggest the hot spicing and the connection to the really hot place were proverbial sinners are supposed to go.

Nowadays this term has a broader meaning, and besides the eggs, it is also used to describe crab, cakes and numerous other dishes.

To achieve the perfect deviled eggs, you will need a number of boiled eggs. In this case let’s start with six.

Also you need a tablespoon of mustard, 1-3 tablespoon of mayonnaise, a half of teaspoon of dill weed, some salt in order to adjust the taste, some black pepper, dash paprika, and optionally you might also add 3/2 teaspoon of sweet pickle relish, ¼ cup of chopped onion, and ¼ finely chopped celery.

Start with boiling the eggs and then allow them to cool down. Once they are manageable, you should peel them, and slice the eggs lengthwise. Remove the yolks from the eggs and put the egg halves aside.

Put the yolks in a mixing bowl and add the rest of the ingredients, except the paprika. You should mesh the yolks to achieve a paste. This is easily done with the help of a fork.

In order to adjust the consistency of the paste add one tablespoon of mayonnaise at a time. The amount needed might vary every time. Once the paste is ready, gently stuff the egg white halves with the mixture.

To serve the eggs in the right way add some paprika to the top of each egg. This way you will achieve 12 deviled eggs.

The traditions regarding the preparing of this dish vary from one region to the other. While in some cases it is a custom to serve it at the Christmas table, in other cases we might encounter it in Easter.

Naturally there is no need for some special occasion to prepare deviled eggs, so the dish might be present in a simple picnic basket, or it might be part of just any dinner.

The recipe that has been presented is a more traditional one. If you would like to try some other variations as well, then you might substitute the mustard with curry powder. Also you might add some freshly chopped parsley, or green olives.

Vinegar and sugar can also be considered as an ingredient and, if you prefer, you could also use Worcestershire sauce.



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