A favorite hors-d’oeuvres or side dish for parties, holidays, family reunions and potluck dinners, deviled eggs are the star of the show on National Deviled Egg Day which is observed each year on November 2.
Deviled eggs are such a well-loved food that for which specially designed carrying dishes and plates have been made. The deli section of the grocery store prepares packaged deviled eggs, and they can be found in some convenience stores, too.
Deviled eggs, also known as eggs mimosa, stuffed egg, salad eggs or dressed eggs, are hard boiled eggs which have been shelled, cut in half and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard. Eggs are quite versatile when it comes to making simple dishes elegant. The deviled egg is another example of taking the humble egg and being able to add one or two favorite ingredients to make a dozen eggs a beautiful centerpiece. By using colorful relishes, spicy peppers, pimentos or savory herbs, deviled eggs take on an entirely new flavor profile, demonstrating once again just how delicious this family favorite is for special occasions. Make them a little more creamy with sour cream or a bit more tart with added vinegar, and just about every palate can be satisfied. From the traditional paprika garnish to crunchy bacon, or a little caviar, anchovy or herring, there is some devilish experimenting that can be done.
The first known print reference referring to the term “deviled” about food, appeared in 1786. It was in the 19th century that it came to be used when referring to spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.