Deviled eggs recipe

Best Deviled Eggs

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Deviled eggs (also known as stuffed eggs, Russian eggs, or dressed eggs) are hard-boiled 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 main course during gatherings 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, North America, and Australia.

 

 

The deviled egg can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter meal during gatherings and feasts. Serving eggs while entertaining guests was so common for wealthy 

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.

Deviled Egg Recipe Ingredients

§  6 Boiled eggs: Great deviled eggs start with great hard-boiled eggs. To make perfect hard-boiled eggs use this method.

§  Mayonnaise

• Sweet pickle relish
• 1 teaspoon Dijon mustard
• Tabasco sauce (to taste)
• Salt (to taste)
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh chives
• Paprika (for garnish)
• Whole fresh chives (for garnish)

 

PREPARATION

1.   Step 1

Slice the hard-boiled eggs in half lengthwise and use a small spoon to scoop out the yolks. Set the egg white halves aside, and blend the yolks into a creamy filling with these key ingredients: mustard, Tabasco, salt, pepper, and snipped chives. Stir in mayonnaise.

 

2.   Step 2

Fill each egg white with about 1½ teaspoons of the egg-yolk mixture.

 

3.   Step 3

Dust the top with paprika. Arrange in a spoke design on a platter; garnish with whole chives.

 

Deviled Eggs Serving Suggestions

These deviled eggs are such a fun appetizer or side dish! They’re a lovely addition to an Easter brunch, at summer gatherings, and at holiday parties, too. No matter the occasion, they’re always a hit.

Tips for best Deviled Eggs

For the best results, make these deviled eggs on the day you plan to serve them. If you want to get ahead, boil the eggs up to 3 days in advance. Store them in the fridge, still in their shells, until you’re ready to cook. If you have leftover deviled eggs, store them in an airtight container in the fridge for up to two days. Enjoy!

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