How To Make Deviled Eggs
Deviled eggs are a Hors d’oeuvre made with three basic ingredients, eggs, mustard, and mayonnaise.
The history of deviled eggs is unknown, though the popular show The Secret Life Of… claimed they originated in Rome. Deviled eggs are eaten all over the world. France, Hungary, Belgium, The Netherlands, and even Germany have their own names for deviled eggs. American names for the deviled egg are eggs mimosa, Russian eggs, dressed eggs, and picnic eggs.
The word deviled, in deviled eggs comes from the term piquance, and piquant types of food, because of how the very first deviled eggs were made, with rémoulade or curry sauce. Piquant food, roughly translated, is hot or spicy food. Many people think of the devil when they think of hot, so piquant = deviled.
Deviled Eggs Recipe
The most important thing to making deviled eggs is obviously the egg. To properly hard boil an egg a large pan, water, and the eggs are required. Place the eggs gently in a pan, and fill with cool water until the eggs are completely covered. Place the pan on the top of your stove, and turn your burner to “high”. Bring the water to a rolling boil. Once the eggs are boiling, reduce the heat to your lowest setting, and allow the eggs to simmer. If you simmer an egg for two to three minutes they will be soft boiled. Ten to fifteen minutes will get you hard boiled eggs. Once the eggs have simmered for approx 15 minutes, remove the eggs or carefully strain the water. You can now run cool water over the eggs until they are no longer hot to the touch, or you can let them sit in your refrigerator until the same result is acquired.
Once your eggs are boiled and cooled it is time to make them into deviled eggs. Cut the eggs lengthwise and scoop out the yolks, placing all yolk into a medium sized mixing bowl. Place the whites of the egg on a decorative plate. Once all the yolks have been scooped, it is time to mix the egg with your choice of filling. Like stated before, the typical filling to a deviled egg is mayonnaise and mustard. If you are feeling out of the ordinary, you can make a mixture with tartar sauce, Worcestershire sauce, minced onion, sweet or kosher pickles (chopped), green olives, pimentos, thyme cilantro, or even types of spicy peppers. Typical Hungarian deviled eggs are topped with caviar. After you have chosen a filling that meets your unique taste, it is time to pipe the filling back into the egg. The easiest way to pipe a filling is to put that filling into a zip close bag. After the bag is full, cut off the tip of one corner, and squeeze the filling back into the whites of the egg. As a garnish, for that extra gourmet touch, you can sprinkle the deviled eggs with curry powder, or place a small sprig of parsley or cilantro onto each egg.