Alternative names | stuffed eggs, Russian eggs, dressed eggs, curried eggs |
---|---|
Course | Hors d'oeuvre |
Place of origin | Italy, Spain |
Region or state | Rome, Andalusia |
Serving temperature | Cold |
Main ingredients | Eggs, mayonnaise, mustard |
Variations | Multiple |
200 kcal (837 kJ) | |
Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. [1] They are generally served cold as a side dish, appetizer or a main course during gatherings 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. [2] [3] The dish is popular in Europe, North America and Australia.
The English word "devil", in reference to highly seasoned food, was in use in the 18th century, with the first known print reference appearing in 1786. [4] In the 19th century, the adjective "deviled" 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. [5] Similar uses of "devil" for spiced foods include deviled ham and fra diavolo sauce (from the Italian word for "devil").
At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". [6] For this reason, the term "angel eggs" is also occasionally used. [7]
The deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts. Serving eggs while entertaining guests was so common for wealthy Romans, they even had a saying for it, "ab ovo usque ad mala", meaning "from eggs to apples", or from the beginning of a meal to the end. [8]
Recipes for hard-boiled eggs stuffed with herbs, cheese and raisins can be found in the cookery texts of medieval European cuisine. [9]
The earliest known recipe for stuffed eggs, and the one that most closely resembles the modern-day deviled egg, is believed to have been written in the Andalusian region of Spain during the 13th century. According to the English translation of a recipe found in an unnamed 13th century Andalusian cookbook, boiled egg yolks were mixed with cilantro (coriander), pepper, and onion juice, then beat with murri (a sauce made of fermented barley or fish), oil and salt. The mixture was then stuffed into the hollowed-out egg whites, and the two halves of the egg were fastened back together with a small stick and topped with pepper. [10] [11] [12] [13]
The earliest known American recipe for deviled eggs was printed in the Montgomery Advertiser, a local news publication in Montgomery, Alabama, in 1877. [14] The first known recipe to suggest the use of mayonnaise as an ingredient in deviled eggs was in the 1896 version of an American cookbook named The Boston Cooking School Cook Book by Fannie Farmer. [15] [16] [17] [18] [19]
Cooled hard-boiled eggs are peeled and halved lengthwise, with the yolks then removed. (They can be cut crosswise for more filling). The yolk is then mashed and mixed with a variety of other ingredients. [20] These usually incorporate a fat-based product (such as butter, heavy cream, or mayonnaise) with spicy and/or piquant ingredients to contrast taste (and, sometimes, texture). One recipe has the yolks mashed with mayonnaise, dijon mustard, vinegar, pickle relish and salt and pepper. [9] The yolk mixture is then scooped into each egg "cup" formed by the firm egg whites.
Ingredient choices vary widely and there is no standard recipe. Although mayonnaise is most common, some recipes use butter, and sweet pickle relish sometimes replaces the sour pickles. [21]
There are many variations on the basic recipe that may add ingredients such as:
In the United States, deviled eggs are a common dish that are typically served as hors d'oeuvres or appetizers during gatherings and parties. [22]
The eggs are boiled, cooled, shelled, and then sliced in half. The yolk is then removed and mixed with other ingredients, such as mayonnaise, mustard, vinegar, pickle relish, and other spices and herbs. It is then blended into a smooth paste which is used to fill the hollowed-out egg whites. They are generally served cold and are often dusted with paprika. [23] [24]
The earliest known American recipe for deviled eggs was printed in the Montgomery Advertiser, a news publication in Montgomery, Alabama, in 1877. [25]
The first known recipe to use mayonnaise as an ingredient in deviled eggs was in the 1896 version of an American cookbook titled The Boston Cooking School Cookbook by Fannie Farmer. In this early recipe, the mayonnaise was recommended as a binding agent for the yolk mixture. [26] [27]
Deviled eggs have been a popular dish in the United States dating as far back as the 1920s. In 1923, Wanda Barton suggested in her newspaper column, “Home-Making Helps”, to save egg cartons because "they are fine for carrying boiled or deviled eggs." [28] By the 1940s, deviled eggs had become a staple food at picnics, parties and gatherings in the United States. [29]
According to an online survey commissioned by McCormick in 2019, nearly 61 percent of Americans planned to make and/or eat deviled eggs during Easter Sunday of that same year. [30]
In many European countries, especially Belgium, France, the Netherlands and Germany, a variation is served known as "Russian eggs"[ citation needed ]. This consists of eggs cut in half, served with vegetable macédoine and garnished with mayonnaise, parsley and tomato. [31] 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 German cuisine, other common flavourings of the yolks are anchovies, cheese and caper.
In France, the dish is called œuf mimosa ("mimosa egg", named after the appearance of the mimosa tree [32] ); in Hungary, töltött tojás ("stuffed egg") or kaszinótojás ("casino egg"); in Poland, jajka faszerowane ("stuffed eggs"); in the Netherlands gevuld ei ("stuffed egg"); in Sweden fyllda ägg ("stuffed eggs"); on the island of Malta bajd mimli ("stuffed eggs")
In Sweden, the deviled egg (fyllda ägghalvor) is a traditional dish for the Easter Smörgåsbord, 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 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.
In Romania, deviled eggs are called ouă umplute („stuffed eggs”) and are a popular dish frequently prepared both for religious and secular celebrations. Several stuffings are available with the most frequent consisting of the classic mixture of yolks with mayonnaise, or with liver paté added, a different mixture with cheese or fish paste decorated with carrot or pickle slices and parsley or dill leaves.
Potato salad is a salad dish made from boiled potatoes, usually containing a dressing and a variety of other ingredients such as boiled eggs and raw vegetables.
Tuna salad is a salad dish consisting of tuna and mayonnaise. The tuna used is usually pre-cooked, canned, and packaged in water or oil. Pickles, celery, relish, and onion are popular ingredients to add. Tuna salad is also regularly served by itself, or on top of crackers, lettuce, tomato, or avocado. Chopped boiled eggs may be added.
Egg salad is a dish consisting of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, and vegetables often including other ingredients such as celery.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Coleslaw, also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.
Liptauer is a spicy cheese spread from Slovak, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese.
An egg sandwich is a sandwich with some kind of cooked egg filling. Fried eggs, scrambled eggs, omelette, sliced boiled eggs and egg salad are popular options. In the last case, it may be called an egg salad sandwich.
Chicken salad is any salad with chicken as a main ingredient. Other common ingredients include mayonnaise, hard-boiled egg, celery, onion, pepper, pickles and a variety of mustards.
A soy egg is a type of egg in Chinese, Vietnamese, Japanese, Korean, and Mauritian cuisine which is boiled, peeled, and then cooked in a mixture of soy sauce, sugar, water, and other optional herbs and spices. Other ingredients such as meat, vegetables and tofu can be cooked in the same red cooking method, resulting in dishes generally referred to as lou mei. Soy eggs can be made from chicken, duck, and quail eggs.
A tuna fish sandwich, known outside the United States as a tuna salad sandwich or a tuna sandwich, is a sandwich made from canned tuna—usually made into a tuna salad by adding mayonnaise, and sometimes other ingredients such as celery or onion—as well as other common fruits and vegetables used to flavour sandwiches. It is commonly served on sliced bread.
Ham salad is a traditional Anglo-American salad. Ham salad resembles chicken salad, egg salad, and tuna salad : the primary ingredient, ham, is mixed with smaller amounts of chopped vegetables or relishes, and the whole is bound with liberal amounts of a mayonnaise, salad cream, or other similar style of salad dressing, such as Miracle Whip.
Seven-layer salad is an American dish that includes a colorful combination of seven layers of ingredients: iceberg lettuce, tomatoes, cucumbers, onions, sweet peas, hard-boiled eggs, sharp cheddar cheese, and bacon pieces. The salad is topped with a mayonnaise-based dressing and sometimes sour cream is added. It is often served in a glass bowl or large pan so the layers can be observed. The dish is often associated with potlucks, picnics, and barbecues, where a large gathering of people takes place and many people need to be fed. There are many variants of the seven-layer salad and it can be made with additional layers, making it an eight-layer salad instead.
Olivier salad is a traditional salad dish of Russian cuisine. Its creation is generally attributed to Lucien Olivier.
Pickle soup is a style of soup prepared with various types of pickled vegetables. Dill pickle soup is a variety of pickle soup prepared with pickled cucumber. Some versions use grated dill pickle in their preparation. Some restaurants in the United States offer the dish to their patrons, such as Polish grocery stores and restaurants in Chicago's south side.
Mimosa salad is a festive salad, of which the main ingredients are cheese, eggs, canned fish, onion, and mayonnaise. Mimosa salad got its name because of its resemblance to mimosa flowers scattered on the snow. The similarity is achieved by crumbling and scattering boiled egg yolk on the surface. The salad's popularity in the USSR has led to the emergence of a wide variety of recipes.
Oeuf mayonnaise, sometimes shortened to oeuf mayo, is a simple French egg dish. It is an hors d'oeuvre and is considered a classic bistro dish. A recipe was included in the 1936 cookbook L'Art culinaire moderne by Henri-Paul Pellaprat, which was first translated for American cooks in 1966 as Modern French Culinary Art.
In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term 'deviled.'