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Deviled eggs, also known as stuffed eggs, curried eggs, dressed eggs or angel eggs, are that have been peeled, cut in half, with the yolk scooped out and then refilled having been mixed with other ingredients such as mayonnaise, mustard and sprinkled with paprika, cinnamon or curry powder.Robert A. Palmatier, "Food: a dictionary of literal & nonliteral terms" Westport: Greenwood Press, 2000. p. 96 They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish is popular in Europe, North America and Australia.
At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.
The earliest known recipe for stuffed eggs, and the one that most closely resembles the modern-day deviled egg, is believed to have been written in the Andalusian region of Spain during the 13th century. According to the English translation of a recipe found in an unnamed 13th century Andalusian cookbook, boiled egg yolks were mixed with cilantro (coriander), pepper, and onion juice, then beat with murri (a sauce made of fermented barley or fish), oil and salt. The mixture was then stuffed into the hollowed-out egg whites, and the two halves of the egg were fastened back together with a small stick and topped with pepper.
In his 1585 cookery book The Good Huswifes Jewell, Thomas Dawson suggests filling hardboiled eggs with a "Stuffing as you do for flesh".
The first known recipe to suggest the use of mayonnaise as an ingredient in deviled eggs was in the 1896 version of The Boston Cooking School Cook Book by Fannie Farmer.
Ingredient choices vary widely and there is no standard recipe. Although mayonnaise is most common, some recipes use butter, and sweet pickle relish sometimes replaces the sour pickles.
The eggs are boiled, cooled, shelled, and then sliced in half. The yolk is then removed and mixed with other ingredients, such as mayonnaise, mustard, vinegar, pickle relish, and other spices and herbs. It is then blended into a smooth paste which is used to fill the hollowed-out egg whites. They are generally served cold and are often dusted with paprika.
The earliest known American recipe for deviled eggs was printed in the Montgomery Advertiser, a news publication in Montgomery, Alabama, in 1877.
The first known recipe to use mayonnaise as an ingredient in deviled eggs was in the 1896 version of an American cookbook titled The Boston Cooking School Cookbook by Fannie Farmer. In this early recipe, the mayonnaise was recommended as a binding agent for the yolk mixture.
Deviled eggs have been a popular dish in the United States dating as far back as the 1920s. In 1923, Wanda Barton suggested in her newspaper column, "Home-Making Helps", to save egg cartons because "they are fine for carrying boiled or deviled eggs." By the 1940s, deviled eggs had become a staple food at picnics, parties and gatherings in the United States.
According to an online survey commissioned by McCormick in 2019, nearly 61 percent of Americans planned to make and/or eat deviled eggs during Easter Sunday of that same year.
In France, the dish is called œuf mimosa ("mimosa egg", named after the appearance of the Vachellia karroo tree); in Italy uova ripiene (literally stuffed eggs) in Hungary, töltött tojás ("stuffed egg") or kaszinótojás ("casino egg"); in Poland, jajka faszerowane ("stuffed eggs"); in the Netherlands gevuld ei ("stuffed egg"); in Sweden fyllda ägg ("stuffed eggs"); on the Malta bajd mimli ("stuffed eggs")
United Kingdom
A 16th century recipe for devilled eggs comes from the Thomas Dawson book The Good Huswifes Jewell. It stuffs the eggs with a mixture of herbs and spices.
The term devilled eggs is British first appearing in print in 1786.
In the UK, the dish is popular at buffets. The eggs are made with a mixture or mayonnaise, English mustard, paprika and chives. Cayenne pepper or Tabasco sauce is often added to the mixture.
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