Recipe | PERFECT Deviled Eggs

A Party Appetizer for All Seasons

Did you know that another name for deviled eggs is eggs mimosa? The term "deviled" dates back to the 19th century, referring to the use of particularly hot or piquant spices in cooking. So we have dishes like deviled eggs, deviled ham, and devil's food cake.

Contemporary versions of deviled eggs include a wider range of seasonings, including mustard, horseradish, curry powder, jalapeno peppers, chutney, capers, salsa, ham, mushrooms, spinach, sour cream, caviar, smoked salmon and sardines. These additions may not be spicy, but the name has stuck.

Food from H*ll?

In some parts of the Southern and Midwestern U.S., the terms "salad eggs" or "dressed eggs" are used, especially when the dish is served in connection with a church function—presumably to avoid any reference to the biblical devil. Sweet!

By the way along with All Souls Day, National Deviled Egg Day is Nov 2, 2012.

Ingredients

One dozen large eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon cayenne
salt & pepper

Preparation

1. Cover eggs with cold water by 1-1/2 inches in a heavy saucepan and bring to a rolling boil, partially covered.

2. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove from heat and let stand covered, 15 minutes.

3. With a slotted spoon, transfer eggs to a bowl of ice and cold water to stop the cooking. Let stand 5 minutes.  

4. Gently tap the eggs against a hard surface to crack the shells. Beginning with the large air pocket end, peel under cold running water. (Note: Eggs are easier to peel if they're a few days old.)

5. Slice each egg in half lengthwise and carefully scoop out the cooked yolks. For a smooth cut, rub a touch of oil on a very thin knife, or use a cheese slicer without the roller. Or, dip the knife in ice cold water before slicing.

6. In a small bowl, mash the yolks with a fork. Add mayonaise, hot mustard and the extra ingredients of your choice. Season with salt and pepper.

7. Refill the cooked egg white halves with the yolk mixture. Use a pastry bag fitted with 1/2 inch star tip if desired. Sprinkle eggs with paprika or garnish with chives. Serve cold.

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Photos: FreakGirl, MuyYum (2 & 3), kitchenplate (Flickr)