Deviled eggs or eggs mimosa are a common dish in the United States, France (œuf mimosa), Hungary (töltött tojás) and Germany.
In Germany they are known as "Russian Eggs" usually filled with kaviar (that is where the Russian name came from) in rémoulade sauce. But Deviled egg actually originated in Rome according to the show The Secret Life Of.... Made with hard-boiled eggs, deviled eggs are served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food. Deviled eggs are one way of using Easter Eggsafter the children have found them. In the Midwestern and Southern U.S., they are commonly served as Hors d'oeuvresbefore a full meal is served, often during the summer months. Deviled eggs are so popular that in the United States special and carrying trays are sold specifically for them. Prepared deviled eggs are now available in some supermarkets.
Deviled Egg Preparation by: wikipedia
First, the uncracked eggs are boiled until the yolks are hard and firm, referred to as "hard-boiling". When the cooked eggs have cooled, the eggs are peeled then sliced lengthwise. The yolks are removed, leaving two egg white halves with empty "cups". The yolks are mashed and mixed with a variety of other ingredients, most often mayonnaise and mustard. Tartar sauce is also frequently used. Other common flavorings include: diced pickle or pickle relish, corn relish, a dash of sugar, along with salt, ground black pepper, powdered cayenne pepper or chipotle chilis, vinegar, green olives, pimentos, poppyseed, and minced onion. The yolk mixture is then scooped with a spoon or knife or piped into each egg "cup." Paprika may be sprinkled on top as a garnish.
In French cuisine, the other ingredients are most likely to be pepper and parsley. In the Hungarian cuisine the yolks are mashed and mixed with white bread soaked in milk, mustard and parsley, often served as an appetizer in mayonnaise or as a main course baked in the oven with Hungarian sour cream topping and served with French fries. Other common flavorings of the yolks in the German cuisine are anchovy and caper.
The term "deviled" dates back to the 19th century, referring to the use of particularly hot spices in cooking. Contemporary versions of deviled eggs may include a wide range of seasonings and added foods, such as garlic, horseradish, wasabi, cheese, chutney, capers, salsa, hot sauce, mushrooms, spinach, sour cream, caviar, smoked salmon, or other seafood. Thus contemporary deviled eggs are not always particularly spicy.
The Classic Deviled Egg Recipe
6 hard-cooked eggs, peeled and cut lengthwise
1/4 cup Mayonnaise or Salad Dressing
1/2 teaspoon dry ground mustard or regular mustard
1/2 teaspoon white vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
Paprika for garnish
Slice hard boiled eggs in half. Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
Cover lightly with plastic wrap and refridgerate for up to one day before serving.
See more deviled egg recipes:
You may also want to research: