Deviled eggs in a serving dish

Deviled eggs are a common dish in the United States. 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 Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the summer months. Prepared deviled eggs are now available in some supermarkets. Deviled eggs sitting in a deviled egg dish. ... Deviled eggs sitting in a deviled egg dish. ... A carton of free-range chicken eggs Ostrich egg Bird eggs are a common food source. ... A side dish of salad accompanying a small pie A side dish, sometimes referred to as a side order or simply a side, is a food item that accompanies the entrée or main course at a meal. ... Easter eggs are specially decorated eggs given out to celebrate the Easter holiday. ... Hors dœuvre (or alternatively appetizer or starter) refer to the food served before or outside of (French: hors) the main dishes of a meal (the œuvre). ... Exterior appearance of typical American supermarket (a Safeway) Supermarket produce section A supermarket or grocery store is a store that sells a wide variety of food. ...

First, the eggs must be boiled (in their shells) until the yolks are hard and firm. (Eggs should not be over-boiled, however, as this will turn the yolks greenish, which might affect the appearance of the finished product.) When the cooked eggs have cooled, the egg shells are peeled off. Each egg is then sliced in half -- most commonly, lengthwise (the long way of the egg). The yolks are removed, leaving two egg halves with empty "cups". The yolks are mashed and mixed with a variety of other ingredients, most often mayonnaise (or Miracle Whip) and mustard. Other common flavorings are one or more of the following: diced pickle or pickle relish, salt, ground black pepper, vinegar, green olives, pimentos, poppyseed, and minced onion. The yolk mixture is then scooped with a spoon or knife and put back into each egg "cup." Paprika may be sprinkled on top as a garnish. In cooking, mayonnaise is a thick, creamy sauce, usually of a white or light yellow color, which is made and eaten cold. ... Miracle Whip was invented in Salem, Illinois at Max Crossets Cafe. ... For the plant and spice of the same name, see the article on mustard. ... Pickling is the process of preparing a food by soaking and storing it in a brine (salt) or vinegar solution, a process which can preserve otherwise perishable foods for months. ... A relish is a cooked or pickled sauce, usually made with vegetables or fruits, generally used as a condiment. ... Edible salt is mostly sodium chloride (NaCl) Edible salt is a mineral, one of the few rocks people eat. ... Binomial name Piper nigrum L. Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Vinegar is often infused with spices or herbs—as here, with oregano. ... Binomial name Olea europaea L. The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor. ... Pimento is sometimes a synonym for Allspice. ... Genera See text A poppy is an annual, biennial, or perennial plant of the Family Papaveraceae, typically with showy flowers borne one per stem, native mainly to the Northern hemisphere and often grown for ornament, opium or food. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ... Species Capsicum annuum Paprika is a sweet-to-mildly hot cultivar of the chile pepper (Capsicum annuum, of the family Solanaceae). ...

Contemporary versions of deviled eggs may include a wide range of seasonings and added foods, such as garlic, horseradish, cheese, chutney, capers, salsa, mushrooms, spinach, sour cream, caviar, smoked salmon, or other seafood. The "deviled" aspect may or may not be retained. Binomial name Allium sativum L. Garlic (Allium sativum) is a bulbous perennial food plant of the family Alliaceae. ... Binomial name Armoracia rusticana P.G. Gaertn. ... Cheese is a solid food made from the curdled milk of cows, goats, sheep, or other mammals. ... In Indian cuisine, a chutney (British spelling), chatni (Hindi transliteration) or catni (archaic transliteration) is a sweet-and-spicy condiment, originally from eastern India. ... Caper Categories: Plant stubs | Spices | Magnoliopsida ... Look up salsa on Wiktionary, the free dictionary. ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... Binomial name Spinacia oleracea L. Spinach (Spinacia oleracea) is a flowering plant in the family Amaranthaceae, native to central and southwestern Asia. ... Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. ... Look up Caviar on Wiktionary, the free dictionary Caviar is the processed, salted roe of various species of fish, most notably sturgeon. ... We dont have an article called Smoked Salmon Start this article Search for Smoked Salmon in. ... Seafood in Brussels, Belgium Seafood is any sea animal that is served as food or is suitable for eating. ...

"Deviled" is in reference to the fiery spices (sometimes) added to make the egg stuffing. It's a word that goes back to the 18th century as a verb meaning to cook something with fiery hot spices or condiments. (17th century - 18th century - 19th century - more centuries) As a means of recording the passage of time, the 18th century refers to the century that lasted from 1701 through 1800. ...

See also

• List of egg dishes