Deviled Eggs

One of my favorite appetizer recipes, deviled eggs.

At my house they are called “poison pills” as I make mine in a “slightly unhealthy way” but man are they good!!! I use a lot of full-fat mayonnaise and sour cream in mine, which adds a cholesterol punch to my deviled eggs.

Did you know that November 2nd is National Deviled Egg Day? Click here to view all the November Food Holidays.

Deviled Eggs made their way to the food scene in 1786, click here to view our food history timeline.

Deviled Eggs according to Wikipedia:

Deviled eggs (American English) or devilled eggs (British English), also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled chicken eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.

They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties.

The dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course.

The dish is popular in Europe and in North America.

The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786.

In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Similar uses of “devil” for spiced foods include deviled ham and fra diavolo (from the Italian word for “devil”).

In parts of the Southern and Midwestern United States, the terms “stuffed eggs”, “salad eggs”, and “dressed eggs” are used instead. The term “angel eggs” has also been used in association with fillings with less fat and cholesterol.