Deviled egg
Deviled Egg
A Deviled Egg (pronounced: /ˈdev.əld ˈeɪɡ/), also known as stuffed egg, Russian egg, or dressed egg, is a dish made from hard-boiled eggs. The term "deviled", in reference to food, was used in the 18th century, with the first known print reference appearing in 1786. It came from the idea of deviling as a culinary term that refers to making food spicy or zesty, usually involving mustard or pepper.
Preparation
To prepare a Deviled Egg, the hard-boiled egg is first peeled and then cut in half. The yolk is removed and mixed with other ingredients such as mayonnaise, mustard, and spices. The mixture is then piped back into the hollowed egg whites. Variations of the recipe may include a wide range of additional ingredients.
History
The origin of the Deviled Egg can be traced back to ancient Rome, where it was a traditional first course. The concept of stuffing eggs has been present in European cuisine since the 13th century. The term "deviled" began to be associated with spicy or zesty food in the 18th century.
Variations
There are many variations of Deviled Eggs around the world. In the United States, they are a common holiday or party food. In France, the dish is known as "œufs mimosa"; in Hungary, it's called "töltött tojás".
See Also
External links
- Medical encyclopedia article on Deviled egg
- Wikipedia's article - Deviled egg
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