Deviled Eggs with paprika and placed on a wooden tray

Speak of the deviled (eggs, that is)

Deviled eggs are an easy-to-make, eye-catching, versatile snack.

Story by Gregory P. Thomas

The history of deviled eggs is not clear, but it is believed that the dish originated in ancient Rome, where eggs were boiled and seasoned with spicy sauces and served as a first course or appetizer. The term “deviled” in relation to food refers to the use of spices or hot condiments to add flavor.

Deviled eggs as we know them today became popular in the United States in the 19th century. The first known recipe appeared in a cookbook called Mrs. Porter’s New Southern Cookery Book, published in 1871. The recipe called for hard-boiled eggs to be cut in half, the yolks to be mixed with mustard, vinegar, salt and pepper and then spooned back into the egg white halves.

By the 1940s deviled eggs had become a staple at holiday meals and cocktail parties, and a variety of different recipes emerged. They are a versatile dish that can be customized with different spices, herbs and toppings, making them a favorite for cooks and eaters alike.

Traditional deviled eggs 


6 large eggs

3 tablespoons mayonnaise

1 teaspoon dijon mustard

1/2 teaspoon white vinegar

1/8 teaspoon salt

Paprika, for garnish


[1] Place eggs in a saucepan and cover with water. Bring water to a boil, then turn off heat and let eggs sit in hot water for 10-12 minutes. [2] Drain hot water from the saucepan and run cold water over the eggs to cool them quickly. [3] Once cooled, peel the eggs and cut them in half lengthwise. [4] Remove the yolks and place them in a separate bowl. Mash the yolks with a fork. [5] Add mayonnaise, dijon mustard, white vinegar and salt to the mashed yolks. Mix well until smooth. [6] Spoon or pipe the yolk mixture back into the egg whites. [7] Sprinkle paprika over the tops of the deviled eggs for garnish. [8] Refrigerate deviled eggs until ready to serve. 

Cooking with different eggs 

There are several different types of eggs that can be used in cooking, each with its own unique qualities and characteristics. 

Different colored and sized eggs

1. Goose eggs are much larger than chicken eggs and have a higher fat content. They are often used in baking and are especially good for making pastries such as croissants and puff pastry.

2. Turkey eggs  have a rich, creamy flavor. They are often used in baking and can be used as a substitute for chicken eggs in most recipes.

3. Chicken eggs are the most commonly used eggs in cooking. They are versatile and can be used in a wide range of dishes, from breakfast to dessert. Use them for scrambled eggs, omelets, frittatas, quiches and cakes.

4. Duck eggs have a richer flavor than chicken eggs. They also have a higher fat content, which makes them ideal for baking. Use them for custards, pastries and cakes.

5. Quail eggs are small and have a delicate, mild flavor. They are often used as a garnish or in salads. They can also be hard-boiled and served as a snack or appetizer.

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