Deviled egg is a cold egg dish where the yolk of the egg is mixed with mayonnaise or mustard and filled into the lengthwise cut egg halves. The egg can be consumed as an appetizer or starter and it is often preferred as cocktail snacks or picnic food items. The term deviled was used to denote the spiciness of the filling. In the Southern and Mid Western parts of USA, it is commonly known as salad eggs or dressed eggs especially when it is served at religious gatherings where the term ’devil’ is considered to be a bad omen.
The dish is also known as Egg Mimosa or Russian eggs and has numerous variations. The first recipe is believed to have originated in Italy. They are popular snack items around Europe with each country having their own version of deviled eggs. The modern day version also includes crab meat, bacon and ham which are cooked and added to the yolk.
The dish is immensely popular as hors d'oeuvres in USA and special containers for carrying the eggs are available all across the country. Ready-to-eat versions of this egg based dish are also sold at various US supermarkets now.
Origin
Deviled egg seems to have its origin in ancient Rome although there have been no further details available. The name was first published in 1786 where it referred to the spiced nature of the snack. The eggs filled with the spicy yolk containing pepper, mustard as well as other zesty condiments started gaining popularity throughout Europe in the 19th century.
Horseradish, chutneys, hot salsa and tartar sauce were all popular ingredients for devilled eggs with the preparation methods and a variety of spices varying widely from region to region.
Ingredients and Preparation Overview
A variety of preferred spices and hard boiled eggs are the only ingredients that are required to prepare the deviled egg. Worcestershire or tartar sauce along with pickles, relish, vinegar, crushed garlic and poppy seeds are also used instead of stuffing the egg cavity with mustard and mayonnaise encrusted yolks.
The boiled eggs are cut into longitudinal halves and the yolks scooped out carefully and mashed together with the condiments and spices. The mixture is carefully replaced into the empty cavity of the eggs and garnished with chili flakes or paprika. Salt and crushed black pepper are the usual seasonings used for devilled eggs.
While it is customary to use a spoon for scooping out and replacing the filling within the egg cavity, piping bags are used to create decorated edgings for festive occasions.
Deviled Egg Recipe Variations
- France- It is known as œuf mimosa and and is seasoned with pepper and parsley.
- Hungary- The yolks are mixed with milk soaked bread and served along with French fries. The dish can also be served as a main course after baking it in the oven a version that is known as töltött tojás or kaszinó tojás.
- Belgium- The egg cavity is filled with caviar topped with the rémoulade sauce and is known as Russian eggs.
- Southern US- The yolk of the egg is mixed with sweet pickle and the dish garnished with gherkins and pimentos.
- India- The egg halves are deep fried in batter after mixing the yolks with spices.
- Germany- Apart from the Russian eggs which are very popular, the egg yolks are often mixed with caper and anchovies in Germany.
- Estonia- The preparation method for the eggs is the same as the original recipe with the only difference being in the garnish which consists of cranberries or raspberries that lend color to the dish.
- Mexico- the Mexican version is quite spicy and hot. It consists of green and red peppers mixed together with pickle juice and mayonnaise.
Deviled Eggs: Nutritive Value
A single serving of the deviled egg contains 64 calories which contains about 5 g of fat. The sodium content of the dish is on the higher side due to the seasonings and seafood added to the yolks. The eggs are rich in protein too and the devilled version contains almost all health benefits associated with eggs. The nature of the yolk mixed with spices and condiments can help to increase the nutritive value. The fried version is not recommended for people with high cholesterol levels or obesity.
Deviled Egg in Spring Equinox Celebrations
The Spring Equinox is celebrated on March 20 of every year to mark the arrival of spring, a sign of fertility and prosperity. Since egg denotes a new life, various types of deviled egg dishes are prepared and shared with friends. Deviled egg made on this special occasion is usually tangy and spicy. The filling can be made using curry powder, paprika, pepper, Dijon mustard, and white vinegar. Hot sauce or sweet pickle relish are also sometimes used. The dish is garnished with sprigs of parsley and served.
Trivia
- Food dyes are used to color the deviled eggs during Easter, with rainbow.
- A vegan version of the deviled egg can be created by substituting boiled potatoes for the eggs.
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