Deviled Eggs’ origin can be traced back as far as recipes for boiled, seasoned eggs in ancient Rome, where they were traditionally served as a first course.
Creamy and smooth Deviled Eggs are easy to whip up and make for a great last-minute appetizer for impromptu parties or a picnic. The secret to perfect deviled eggs lies in the boiling of the eggs. One has to take extra care not to overboil them, ending up with an unsightly gray tinge around your yolk.
After your eggs have boiled and cooled, the rest of this recipe is a breeze. Just mix the yolk with all the classic ingredients and pipe it into the egg white halves.
You can keep your deviled eggs classic or be creative with the filling. Make them sweeter, more savoury, more spicy…the variations are endless. Have fun!
- You can make deviled eggs up to two days in advance. The key is to keep the whites and egg yolk filling separate. Wrap the egg white halves with plastic wrap and keep the egg yolk filling sealed in a resealable plastic bag with all the air squeezed out.
DID YOU KNOW?
- According to Wikipedia, 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.
- 6 hard-boiled eggs (halved)
- ½ cup mayonnaise
- 1 tsp mustard
- ½ tsp condensed milk
- salt & pepper
- ½ tsp garlic powder
- spring onion
- Boil the eggs for 10 minutes
- Remove the hard-boiled egg yokes from the halves
- Place them in a bowl
- With a fork, mash the yolks
- Mix all the ingredients together with the yolks
- Using a piping bag, pipe the yokes back into the white halves of the eggs, garnish with parsley and spring onions