The term “deviled” refers to the “spicy” seasonings, such as mustard and pepper with which these eggs are usually prepared. You’ll also find them in the ingredient list for deviled ham. Those two ingredients were once considered spicy. Hard to consider those items spicy compared to the ones we use today such as habanero and ghost chili peppers and sriracha and wasabi sauces.
Mashing boiled cooked eggs and stuffing the white parts actually goes back to the Middle Ages. English cookbooks from the 1900s added Worcestershire sauce as the spicy ingredient. Deviled eggs as a staple in the U.S. began in the 1940s with Fannie Farmer cookbook that added mayo as a key ingredient. Nowadays, the ingredients for making deviled eggs include mayonnaise, mustard, salt, pepper, and paprika.
The picture is a deviled egg appetizer I had at a restaurant some time ago. It’s probably one of my favorites. What could make a deviled egg better than adding a bunch of crispy bacon bits?
When I make deviled eggs, I do the normal recipe, then add imitation bacon bits and minced red onions. For the paprika, I always use smoked paprika. That’s one of my favorite spices.
How do you make your deviled eggs?
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