Deviled eggs | Best Basic Deviled Eggs Recipe

Deviled eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed usually with mayonnaise and mustard. Deviled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food.

The deviled egg originated in ancient Rome according to the show The Secret Life Of.... They are still popular across the continent of Europe. In France they are called œuf mimosa; in Hungary, töltött tojás or kaszinó tojás; in Romania, ouă umplute, in The Netherlands gevuld ei ("stuffed eggs"). In Belgium, The Netherlands and Germany sometimes a variation is served known as "Russian Eggs", where the eggs are filled with caviar and served in rémoulade sauce. The title "Russian Eggs" comes from the presence of the caviar. Deviled eggs are a common dish in the United States. In the Midwestern and Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular in the United States that special carrying trays are sold specifically for them. Prepared and packaged deviled eggs are now available in some U.S. supermarkets.

The term "deviled," in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
In some parts of the Southern and Midwestern United States, the terms "salad eggs" or "dressed eggs" are used, particularly when the dish is served in connection with a church function - presumably to avoid dignifying the word "deviled."

Best Basic Deviled Eggs Recipe

6 eggs, hard cooked and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
3/4 teaspoon white wine vinegar
pinch of salt (optional)
fresh ground black pepper (optional)
smoked paprika (optional)

Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well. Taste and add salt and pepper if desired. Spoon a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika if desired. Serve immediately or refrigerate until ready to serve.

Yield: 12 deviled eggs

Notes: As mentioned earlier, mixture may be piped into the eggs using a pastry bag instead of using a spoon. Recipe can easily be doubled. I always make my deviled eggs with Best Foods Mayonnaise (aka Hellmans) and just regular yellow mustard. If you don’t have white wine vinegar, just use your favorite kind or whatever you have on hand. If you don’t have smoked paprika, just use the regular kind. I suggest that after the first time you make these, don’t bother with the recipe and just add things to taste like I normally do–it’s more fun and then you don’t have to clean the measuring cup and spoons!

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