Deviled egg

Deviled egg

Deviled eggs or eggs mimosa are a common dish in France, Hungary and the United States, known as "Russian Eggs" in Germany, but they 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 and are a common holiday or party food. Deviled eggs are one way of using Easter eggs after the children have found them. In the Midwestern and Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular that special serving dishes and carrying trays are sold specifically for them. Prepared deviled eggs are now available in some supermarkets.

Preparation

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 (or Miracle Whip) and mustard. Tartar sauce is also frequently used. Other common flavorings include: diced pickle or pickle relish, corn relish, sugar, salt, ground black pepper, vinegar, green olives, pimentos, poppyseed, and minced onion. In French cuisine, the other ingredients are most likely to be pepper and parsley. 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.

Flavorings

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.

Name

Around 1868, the William Underwood Company began experimenting with a new product created from ground ham blended with hot seasoning. They introduced a line of seasoned meat products including chicken, turkey, tongue, lobster, and ham. They dubbed the seasoning process “deviling,” and the Underwood red devil was born. It holds U.S. Patent Office trademark No. 82, granted in 1870, the oldest existing food trademark still in use in the United States. While the Underwood devil is a trademark, the term "deviled" has evolved to refer to a number of foods (such as eggs) pureed with hot spices, particularly Dijon mustard. Mustard and mayonnaise are common ingredients in deviled eggs.

See also

References

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