Today’s Spotlight is on Deviled Eggs.

Deviled eggs, also known as stuffed eggs, Russian eggs, curried 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.

Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings.

 

History

Deviled eggs originated in ancient Rome, where boiled eggs were seasoned with spicy sauces and served as an appetizer. 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.

The first modern recipe for deviled eggs appeared in 1896 in the American cookbook Boston Cooking-School Cookbook. This recipe used mayonnaise, unlike the old Roman and Medieval Andalusian recipes.

Here’s some more information about the history of deviled eggs:

• In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.
• By the 15th century, deviled eggs were commonly found across Europe.
• The precursor to the modern deviled egg began to appear in American cookbooks in the mid-1800s.
• The term “deviled” likely comes from the connection between spiciness and the presumably hot temperatures in hell.
• Some people prefer to call the dish “stuffed eggs,” “salad eggs,” or “dressed eggs”.

Deviled eggs became popular in the United States in the 1940s. They were a staple at picnics, parties, and gatherings. Deviled eggs became popular after World War II. They were also popular in the 1950s due to the advent of food preservation. Deviled eggs were featured in American cookbooks in the late 19th century. In 1923, Wanda Barton suggested saving egg cartons to carry deviled eggs. By the 1940s, special platters with oblong indentations designed to hold deviled eggs became a standard gift for Southern brides.

Here are some fun facts about deviled eggs:

• Deviled eggs became popular for outdoor entertaining after World War II.
• The earliest known American recipe for deviled eggs was printed in the Montgomery Advertiser in 1877.
• Deviled eggs have a short shelf life of two days. They are highly perishable and can rapidly decline in quality and texture if not stored properly.
• Deviled eggs are also labor intensive.

The green-gray color of deviled eggs comes from the reaction of iron in the egg yolk and sulfur in the egg white. When heated, the two can combine to make green-gray ferrous sulfide and hydrogen sulfide gas.

The collision theory states that the greater the surface area, the faster the reaction. In this case, the faster the eggs cook. Eggs are mostly water, with protein molecules dispersed throughout. In a raw egg, the proteins take the form of long chains that are folded onto themselves.

The heat from your stove denatures the protein by disrupting some of its bonds that held the molecule into shape. In the case of hard-boiled eggs, the proteins clump together and solidify, causing the egg white and yolk to harden.

Deviled eggs are easy to make, only require a few ingredients, and are a healthy snack or appetizer. They’re soft and creamy, piquant in flavor, and often a little sweet. They’re also easy to personalize.

Here is a Deviled Egg Recipe for you to try:

Ingredients:

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• salt and pepper, to taste
• paprika, for garnish

 

Instructions:

1. Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
2. While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
3. Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
4. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it’s smooth.
5. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.

 

The pH of the egg white is important for peeling. Fresh eggs have a low pH, which makes them acidic. When cooked, the egg whites bond strongly to the inner shell membrane.  As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen.  Eggs with a pH below 9.2 are hard to peel.

Here are some tips for peeling hard-boiled eggs:

• Use older eggs. The albumen decreases with age, creating more space between the cooked insides and the hard exterior.
• Boil eggs with baking soda. The higher pH of older eggs allows the whites to separate from the inner shell membrane.
• Use an ice bath. The ice bath stops the eggs from cooking and allows their insides to set.
• Peel cracked eggs under running water. This method results in fewer blemishes and holes in the final product.
• Chill eggs overnight. This method can be even more successful than the ice bath.
• Drop the eggs into boiling water. This method allows for more precise timing.

 

Consumption

In 2019, the per capita egg consumption in the United States was 287.1. Deviled eggs are often eaten as a side dish or appetizer at parties.  A typical serving size is 2 to 3 deviled eggs per person.  The amount can vary depending on the crowd size and how many appetizers are served at the same time.

 

Celebrating Deviled Eggs

Deviled eggs are so well-liked that they are celebrated every year on November 2nd.

You can celebrate by:

• Using your favorite recipe.
• Using trendy ingredients.
• Buying pre-made eggs.

Deviled eggs are a popular appetizer or side dish for parties, holidays, family reunions, and potluck dinners. Let us know in the comments if deviled eggs are your thing?