It’s that time of year, where we dye a bunch of hard-boiled eggs, and then we have to figure out how to use them up over the next few days.
The difference between deviled, dressed, and stuffed eggs is negligible. (A rose by any other name…) The ingredients for all are pretty simple: take a whole, peeled hard-boiled egg cut lengthwise. Scoop out the yolk. Mash it. , enhance it, and plop it back into the empty depression on the white half. Who hasn’t had those?
Cookbooks have referenced them since the Romans (although they stuffed their hard-boiled-egg yolks with raisins and honey). In the 1500s in England, instructions appear in cookbooks to “farce” the yolks (meaning mush them up, usually with other ingredients) and re-place them in the egg. The concept is widespread, and popular worldwide.
The term deviled is a description in old cookbooks — that usually meant something especially hot and spicy.
(Wait, no hard and fast rules here…Devil’s food chocolate cake is not hot and spicy; it was named to contrast with angel food, the exceptionally white, light, and airy sponge cake made with a great many egg whites.)
The first known reference to deviled was in an English cookbook in 1786. In the 1800’s, it was very common to find described as deviled various recipes. This was quite risque, as the usually boring bland food lacked the devilish pinch of cayenne or tiny dollop of minced horseradish.
At the Oxford Symposium on Food & Cookery in 2006, Nancy R. McArthur related the following item reported in The New York Times (June 13, 1904) entitled “Angel Cake and Deviled Eggs Barred” (page 6):
Because of this controversy, parts of the U.S. still refer to deviled eggs as dressed or stuffed.
In Northern Europe, it is not uncommon to mix the yolks with stale white bread that has been soaked in milk, along with mustard and parsley. Germany is fond of stuffed eggs with anchovy and capers. Old recipes use softened butter instead of mayonnaise. Other recipes use substitutes such as dry, Greek-style yogurt; heavy whipping cream; sour cream; cream cheese; hummus; or in the case of a mid-twentieth-century American recipe using a very American cheese-product invention, the neon-orange Cheez Whiz, for a cheesy egg concoction (No comment. I haven’t tried it.)
More-exotic binder ingredients (instead of mayonnaise) are mashed avocado, olive or other oil, and coconut milk. Additions to the egg yolk include pureed artichoke hearts; minced olives; diced sun-dried tomatoes; bits of chicken, fish, or bacon; mashed potato; bread crumbs; and ground nutmeats. In one popular variation, Russian eggs, the eggs are filled with caviar and served with a rémoulade sauce.
Deviled egg recipes all have the same instructions (unless noted): cut peeled hard-boiled eggs lengthwise; remove yolks; mash them; and add enough of a binder such as mayonnaise, butter, or yogurt to make the yolks creamy and hold them together. Mix in with other ingredients and spices. Return the yolk mixture to the center depression in the egg white (with a spoon or a pastry bag). Garnish with a spice (typically paprika) and/or other ingredients such as parsley, cilantro, or caviar
With eggs, especially spicy and zesty eggs made with mustard, pepper, or other ingredients like paprika stuffed into the empty yolk cavity of half an egg, they are called “deviled,” though in some places they’re also referred to as stuffed eggs, dressed eggs, or even Russian eggs.
eggs eggs eggs eggs eggs eggs
It’s that time of year, where we dye a bunch of hard-boiled eggs, and then we have to figure out how to use them up over the next few days.
I’ve always been a big fan of deviled, stuffed and dressed eggs.
The difference between deviled, dressed, and stuffed eggs is negligible. (A rose by any other name…) The ingredients for all are pretty simple: take a whole, peeled hard-boiled egg cut lengthwise. Scoop out the yolk. Mash it. , enhance it, and plop it back into the empty depression on the white half. Who hasn’t had those?
They are so popular that special plates are sold to cradle the egg halves.
Cookbooks have referenced them since the Romans (although they stuffed their hard-boiled-egg yolks with raisins and honey). In the 1500s in England, instructions appear in cookbooks to “farce” the yolks (meaning mush them up, usually with other ingredients) and re-place them in the egg. The concept is widespread, and popular worldwide.
The term deviled is a description in old cookbooks — that usually meant something especially hot and spicy.
(Wait, no hard and fast rules here…Devil’s food chocolate cake is not hot and spicy; it was named to contrast with angel food, the exceptionally white, light, and airy sponge cake made with a great many egg whites.)
The first known reference to deviled was in an English cookbook in 1786. In the 1800’s, it was very common to find described as deviled various recipes. This was quite risque, as the usually boring bland food lacked the devilish pinch of cayenne or tiny dollop of minced horseradish.
At the Oxford Symposium on Food & Cookery in 2006, Nancy R. McArthur related the following item reported in The New York Times (June 13, 1904) entitled “Angel Cake and Deviled Eggs Barred” (page 6):
Because of this controversy, parts of the U.S. still refer to deviled eggs as dressed or stuffed.
In Northern Europe, it is not uncommon to mix the yolks with stale white bread that has been soaked in milk, along with mustard and parsley. Germany is fond of stuffed eggs with anchovy and capers. Old recipes use softened butter instead of mayonnaise. Other recipes use substitutes such as dry, Greek-style yogurt; heavy whipping cream; sour cream; cream cheese; hummus; or in the case of a mid-twentieth-century American recipe using a very American cheese-product invention, the neon-orange Cheez Whiz, for a cheesy egg concoction (No comment. I haven’t tried it.)
More-exotic binder ingredients (instead of mayonnaise) are mashed avocado, olive or other oil, and coconut milk. Additions to the egg yolk include pureed artichoke hearts; minced olives; diced sun-dried tomatoes; bits of chicken, fish, or bacon; mashed potato; bread crumbs; and ground nutmeats. In one popular variation, Russian eggs, the eggs are filled with caviar and served with a rémoulade sauce.
Deviled egg recipes all have the same instructions (unless noted): cut peeled hard-boiled eggs lengthwise; remove yolks; mash them; and add enough of a binder such as mayonnaise, butter, or yogurt to make the yolks creamy and hold them together. Mix in with other ingredients and spices. Return the yolk mixture to the center depression in the egg white (with a spoon or a pastry bag). Garnish with a spice (typically paprika) and/or other ingredients such as parsley, cilantro, or caviar
My Mother’s Deviled Eggs
- 12 hard-boiled eggs, peeled and cut lengthwise
- ¼ cup mayonnaise (more or less as needed to make yolks creamy)
- salt and pepper, to taste
- ½ teaspoon curry powder
- paprika for garnish
- 12 hard-boiled eggs, peeled and cut lengthwise
- 1/3 cup plain Greek-style yogurt
- 2 teaspoons Dijon mustard
- Dash Tabasco sauce
- ¼ teaspoon pepper
- ¼ teaspoon smoked paprika
- salt, to taste
- Paprika, for garnish
What is the difference between deviled eggs and stuffed eggs?
FAQ
What is the difference between dressed eggs and deviled eggs?
What do Christians call deviled eggs?
What is the difference between stuffed eggs and deviled eggs?
What’s the difference between hard-boiled eggs and deviled eggs?
What are deviled eggs?
Deviled eggs, also known as stuffed eggs, Russian 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. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties.
Are eggs dairy?
Eggs are not a dairy product, the dairy includes foods produced from the milk of mammals, such as cows and goats. Food products made from milk includes cheese, cream, butter and yogurt. Eggs are laid by birds such as hens and ducks. Eggs are high in protein and also animal products. Eggs are not made from milk, so they are not dairy.
Are deviled eggs a good appetizer?
Deviled eggs are a well-loved appetizer for any time of year. With this recipe, you can keep things classic or try out one (or more) of the 12 fun flavors! Deviled eggs may look fancy, but they are SO easy to make and customize. You can prepare them ahead of time for family picnics, baby showers, holiday parties—you name it!
What makes a good Deviled Egg?
Devilishly Good. Mayo, mustard and a little pour of pickle juice (just trust us on this one) make these the very best deviled eggs you’ve ever had. It’s a simple formula, really. Fluffy, tangy, creamy filling, plus perfectly-cooked eggs (you know how to make those, right?) are all it takes to make a perfect deviled egg.