According to Wikipedia, deviled eggs earned their name because the term “deviled” was often used to refer to 18th and 19th century foods that were spicy or zesty. Other names for the popular hors d’oeuvre include: stuffed eggs, dressed eggs, and salad eggs. Deviled eggs are often served as appetizers or party food.
- 1 dozen (hard-boiled) eggs
- 2 tablespoons of mayonnaise
- 1 teaspoon of yellow mustard
- 1 teaspoon of salt (or to taste)
- 1 teaspoon of pepper (or to taste)
- 2 to 3 tablespoons of sweet pickle relish
- 2 tablespoons of diced onions
- 4 teaspoons of celery seeds (2 teaspoons for the mixture + 2 teaspoons for garnish)
- 1 tablespoon of paprika (optional garnish)
- Boil one dozen eggs.
- Allow the eggs to cool completely.
- Peel the eggs; cut them in half lengthwise.
- Scoop out the egg yolks; set the egg white halves aside.
- Mix the mayonnaise, mustard, salt, pepper, relish, onions, and celery seeds together in a bowl to a desired texture.
- Fill the egg white halves with the egg yolk mixture.
- Garnish the deviled eggs with paprika and additional celery seeds (optional).
- Refrigerate the eggs until it’s time to serve them.
Add one or two tablespoons of white vinegar to the water prior to boiling the eggs. The vinegar will make the eggs easier to peel. After the eggs are boiled, submerge them in cold water to cool them quickly.
Deviled egg ingredients can be adapted as desired. Experimenting with spices can change the taste of the eggs. Herbs and/or spices like cayenne pepper, cumin, or dill can be mixed into deviled eggs. They can be given a healthy twist by mixing in avocados and/or decreasing the amount of mayonnaise.
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