Deviled eggs—also known as salad eggs, Russian eggs, stuffed eggs, or dressed eggs—are a signature American finger food. The concept for this dish dates back to ancient Rome when people served hard-boiled eggs embellished with peppered yolks and spices. The first time "deviled" was used to describe food was in 1786 England when it referred to highly seasoned dishes. However, to avoid being bedeviled at church functions, people coined the euphemisms "mimosa eggs" or "salad eggs." A recipe found in Fannie Farmer's 1896 The Boston Cooking-School Cook Book was one of the first to include mayonnaise as a binder for the filling. Regional variations of the dish have been created throughout the country. For example, on America's East Coast deviled eggs are often garnished with Old Bay seasoning whereas paprika is more commonly used in the south. Other add-ins experimented with through the years include pickles, dill, bacon, crab meat, sriracha, kimchi, wasabi, and caviar.
Recipe Servings: 8
Ingredients
- 8 hard-boiled eggs
- 4 large lettuce leaves
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp cumin
- 2 tsp fresh chives, chopped
- ½ tsp paprika
Directions
- Slice each egg in half lengthwise and scoop the yolks into a bowl.
- Arrange lettuce on a serving platter and place the hollow egg whites on top of the lettuce.
- Mash egg yolks, and then stir in the mayonnaise, mustard, salt, pepper, and cumin. Add 1 tablespoon of water if needed to achieve a soft paste.
- Taste and adjust seasonings.
- Scoop a small amount of filling back into each hollow egg white. Alternatively, place egg yolk mixture into a pastry bag with a decorative tip and fill each.
- Sprinkle the deviled eggs with chives and paprika.
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