Deviled Eggs – One thing you usually always find at a church luncheon is deviled eggs. Sounds ironic doesn’t it? It has implication of devil in it.
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 I don’t like it’s taste.
Some people add a dill or sweet pickle relish in the yellow part. I prefer dill.
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
This day is celebrated annually on November 2. I am not sure when or how this day started.
First published October 26, 2014. Last republished or updated November 1, 2018.