A deviled egg is a hard boiled egg that has been deshelled. Then cut in half. Yellow hard yolk taken out leaving the white with a bowl like.
Then you take the yellow yolk and mix with mayo. Some people use mustard to add to the yellow color. I personally don’t use mustard, as I don’t like mustard.
Some people add a dill or sweet pickle relish in the yellow part. I prefer dill. I will use some of the dill pickle juice. (Vlassic is the best, just saying!)
Once mix yellow part it will then be a creamy texture and added to the empty bowl like of the white halves. Plus Often people will garnish with paprika.
Some people make special things maybe a baby chick also using tiny piece of black olive as the eyes.
So how did it get it’s name? Why is it popular?
I think they are popular because one they are usually least expensive, plus don’t require much effort or perhaps don’t need to be kept warmer reheated. Just placed in the fridge at church or a cold packed cooler.
These delicious hors d’oeuvre (French for appetizer) are said to originate in Rome, Italy. To Wikipedia the word “devilish” or “deviled” came from the 18th Century and it was associated with foods that were spicy or zesty.
Some churches will call them Stuffed Eggs or Angel Eggs to avoid the term “devil” and some will call them “Angel Eggs” because they contain healthier ingredients.
How do you make or like your deviled eggs?
Like I mentioned above I like mine without mustard and with a minced or dill relish in the yellow yoke and mayo mixture. Of course topped with a paprika.
National Deviled Eggs Day
National Deviled Eggs Day is celebrated annually on November 2. I am not sure when or how this day started.
Check out this sign at a restaurant I saw July 2020. It says …
Wicked Chickens Lay Deviled Eggs
I thought it was cute. The top one says the Rooster Crows but the Hen delivers. (At Circle S Butcher Block & Farm Kitchen in Morristown, TN).
12 large eggs
1/4 cup mayonnaise
4 slices bacon, cooked and crumbled (optional)
3 tablespoons sweet pickle relish (or minced dill pickles – what I prefer)
2 teaspoons prepared mustard (Optional – I omit this because I don’t like mustard)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Sprigs of fresh savory or another herb for garnish
Turn the eggs bottom- (wider-) side up in the carton. Use a pushpin to delicately poke one hole squarely in each center.
Fill a large saucepan or small Dutch oven with 2 to 21/2 quarts of water (enough to cover the eggs; use two pans if cooking all the eggs at once). Bring the water to a rolling boil.
Use a slotted spoon to add six eggs to the pan (working quickly but carefully to get them in at the same time); boil the eggs for 6 minutes.
Remove the pan from the heat. Let the eggs sit for 6 minutes for slightly soft yolks; add about 40 seconds for firmer yolks).
Remove each egg with a slotted spoon and place it on a kitchen towel. Repeat with the remaining six eggs. Let the eggs cool to room temperature, about 20 minutes, before peeling. (Store in the refrigerator, unpeeled, for up to 1 week; peeled for up to 4 days).
Peel the eggs under cool running water. Slice the eggs in half lengthwise, gently scooping out the yolks into a medium bowl. Add the mayonnaise, three-fourths of the crumbled bacon (if using), pickle relish, mustard, salt, and pepper. Stir to combine (and adjust seasonings as desired). Use a small spoon (or better yet, a piping bag) to insert the filling into the egg halves. Garnish with the remaining chopped bacon and savory, if desired, before serving.
Recipe from “Debonaire Deviled Eggs” from “Southern Appetizers” by Denise Gee (Chronicle Books) and MetroCreative. TF194854 – First published October 26, 2014. Last republished or updated July 28, 2020.