Deviled egg 1187792 223622812 2008-07-04T22:59:01Z Badagnani 308437 {{Infobox Prepared Food | name = Deviled Egg | image = [[Image:Deviled egg closeup.jpg|300px]] | caption = An elaborate deviled egg | alternate_name = '''Eggs Mimosa''' <br> '''Russian Eggs''' | country = Italy | region = [[Rome]] | creator = | course = [[hors d'oeuvre]] | served = Cold | main_ingredient = Eggs <br> [[Mayonnaise]] <br> [[Mustard (condiment)|mustard]] | variations = Multiple | calories = | other = }} '''Deviled eggs''' or '''eggs mimosa''' are a common dish in [[France]] and the [[United States]], known as "Russian Eggs" in Germany, but they actually originated in [[Rome]] according to the show ''[[The Secret Life Of... (television program)|The Secret Life Of...]]''. Made with hard-boiled [[egg (food)|eggs]], deviled eggs are served cold. They are served as a [[side dish]] and are a common holiday or party food. Deviled eggs are one way of using [[Easter egg]]s after the children have found them. In the [[Southern United States|Southern U.S.]], they are commonly served as [[hors d'oeuvre]]s before a full meal is served, often during the summer months. Deviled eggs are so popular that special serving dishes and carrying trays are sold specifically for them. Prepared deviled eggs are now available in some [[supermarket]]s. ==Preparation== First, the uncracked eggs are boiled until the yolks are hard and firm, referred to as "[[Boiled eggs|hard-boiling]]". When the cooked eggs have cooled, the eggs are peeled then sliced lengthwise. The yolks are removed, leaving two egg white halves with empty "cups". The yolks are mashed and mixed with a variety of other ingredients, most often [[mayonnaise]] (or [[Miracle Whip]]) and [[Mustard (condiment)|mustard]]. Other common flavorings include: diced [[Pickled cucumber|pickle]] or pickle [[relish]], [[corn]] relish, [[edible salt|salt]], ground [[black pepper]], [[vinegar]], green [[olive]]s, [[pimento]]s, [[poppyseed]], and minced [[onion]]. In [[French cuisine]], the other ingredients are most likely to be pepper and parsley. The yolk mixture is then scooped with a spoon or knife or piped into each egg "cup." [[Paprika]] may be sprinkled on top as a garnish. ==Flavorings== [[Image:Deviledeggs.JPG|thumb|left|Deviled eggs in a serving dish]] The term "deviled" dates back to the 19th century, referring to the use of particularly hot spices in cooking. Contemporary versions of deviled eggs may include a wide range of seasonings and added foods, such as [[garlic]], [[horseradish]], [[wasabi]], [[cheese]], [[chutney]], [[capers]], [[Salsa (sauce)|salsa]], [[hot sauce]], [[mushrooms]], [[spinach]], [[sour cream]], [[caviar]], [[smoked salmon]], or other [[seafood]]. Thus contemporary deviled eggs are not always particularly spicy. [[Image:GreenEggs.JPG|thumb|right|Deviled egg yolks can be colored]] ==Name== Around 1868, the [[William Underwood Company]] began experimenting with a new product created from ground ham blended with hot seasoning. They introduced a line of seasoned meat products including chicken, turkey, tongue, lobster, and ham. They dubbed the seasoning process “deviling,” and the Underwood red [[devil]] was born. It holds U.S. Patent Office trademark No. 82, granted in 1870, the oldest existing food trademark still in use in the United States.<ref>{{cite web | url=http://www.bgfoods.com/underwood/underwood_about.asp | title=B&G Foods, Inc. - About Us| accessdate=2007-12-27}}</ref> While the Underwood devil is a trademark, the term "deviled" has evolved to refer to a number of foods (such as eggs) pureed with hot spices, particularly Dijon mustard. Mustard and mayonnaise are common ingredients in deviled eggs. ==See also== *[[List of egg dishes]] ==References== {{Reflist}} [[Category:Egg dishes]] [[Category:American cuisine]] [[Category:French cuisine]] [[Category:Italian cuisine]] [[Category:German cuisine]] [[de:Russische Eier]] [[fr:Œuf mimosa]]