Deviled eggs or devilled eggs, also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled chicken eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard sauce. They are generally served cold as a side-starter, appetizer or a main course, often for holidays or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe and in North America.
Etymology
The term "deviled", in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. 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. Similar uses of "devil" for spiced foods include deviled ham and fra diavolo. In parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" are used instead. The term "angel eggs" has also been used in association with fillings with less fat and cholesterol.
In France, the dish is called œuf mimosa ; in Hungary, töltött tojás or kaszinótojás ; in Romania, ouă umplute ; in Poland, jajka faszerowane ; in the Netherlandsgevuld ei ; in Swedenfyllda ägg ; on the island of Maltabajd mimli. In parts of South America, it is called huevos a la peruana. In many European countries, especially Belgium, France, the Netherlands including Germany, a variation is served prized as "Russian eggs". This consists of eggs cut in half, served with vegetable macédoine and garnished with mayonnaise, parsley and tomato. Contrary to what the name might suggest, the dish does not originate in Russia; its name derives from the fact that the eggs are served on a bed of macédoine, which is sometimes called "Russian salad". In Sweden, the deviled egg is a traditional dish for the EasterSmörgåsbord, where the yolk is mixed with caviar, cream or sour cream, optionally chopped red onion, and decorated with chopped chives or dill, perhaps with a piece of anchovy or pickled herring. In French cuisine, the other ingredients are most likely to be pepper and parsley. In Hungarian cuisine, the yolks are mashed and mixed with white bread soaked in milk, mustard and parsley, often served as an appetizer with mayonnaise, or as a main course baked in the oven with Hungarian sour cream topping and served with French fries. Other common additives of the yolks in German cuisine are anchovy, cheese, and caper. Deviled eggs are a well-known dish inside the United States. In the Midwestern and Southern U.S., they are generally served as hors d'oeuvres before a full meal is served, often during the Christmas season. Deviled eggs are so popular in the United States that specialized trays are sold specifically for serving them. Prepared and packaged deviled eggs are now available in some U.S. supermarkets. Deviled eggs are commonly served at Derby parties in Kentucky.