Deviled Egg
A plate of deviled eggs |
| Origin |
| Alternate name(s) |
Eggs Mimosa
Russian Eggs
Dressed Eggs |
| Place of origin |
Italy |
| Region or state |
Rome |
| Dish details |
| Course served |
hors d'oeuvre |
| Serving temperature |
Cold |
| Main ingredient(s) |
Eggs
Mayonnaise
mustard |
| Variations |
Multiple |
Deviled eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed with different ingredients. Deviled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food.
In different countries
The deviled egg originated in ancient Rome according to the show The Secret Life Of.... They are still popular across the continent of Europe. In France they are called œuf mimosa; in Hungary, töltött tojás; in Belgium, The Netherlands and Germany, where they are usually filled with caviar and served in rémoulade sauce, they are known as "Russian Eggs" (a title that comes from the presence of the caviar). 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 summer months. Deviled eggs are so popular, that in the United States special carrying trays are sold specifically for them. Prepared and packaged deviled eggs are now available in some U.S. supermarkets.
Preparation
First, the uncracked eggs are boiled until the yolks are hard and firm, referred to as "hard-boiling". When the cooked eggs have cooled, the eggs are peeled then sliced lengthwise. The yolks are removed, leaving two egg white halves with empty "cups". The yolks are mashed and mixed with a variety of other ingredients, most often mayonnaise and mustard. Tartar sauce or Worcestershire sauce are also frequently used. Other common flavorings include: diced pickle or pickle relish, corn relish, a dash of sugar, along with salt, ground black pepper, powdered cayenne pepper or chipotle chilis, vinegar, green olives, pimentos, poppyseed, and minced onion. The yolk mixture is then scooped with a spoon or knife or piped into each egg "cup." Paprika may be sprinkled on top as a garnish.
In French cuisine, the other ingredients are most likely to be pepper and parsley. In the Hungarian cuisine the yolks are mashed and mixed with white bread soaked in milk, mustard and parsley, often served as an appetizer in 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 the German cuisine are anchovy and caper.
Flavorings
Deviled egg yolks can be colored.
The term "deviled" dates back to the 19th century, referring to the use of particularly hot spices in cooking. Contemporary versions of deviled eggs may include a wide range of seasonings and added foods, such as garlic, horseradish, wasabi, cheese, chutney, capers, salsa, hot sauce, mushrooms, spinach, sour cream, caviar, smoked salmon, or other seafood. Thus contemporary deviled eggs are not always particularly spicy.
Name
The term "deviled", in reference to food, was in use in the 18th century, first known print reference appearing in 1786[1]. 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 some parts of the Southern and Midwestern United States, the term "dressed eggs" is used. This is especially true when the dish is served in connection with a church function; presumably to avoid dignifying the word "deviled".
See also
References
