Dating back to the first century Romans, deviled eggs have long been an appetizer that many enjoy for holiday dinners. In our recipe for Deviled Eggs, we include instructions for the basic, traditional deviled egg, while also including a long list of optional garnishes to pump up the flavor.
While they were made a bit differently than what we think of like deviled eggs, the deviled egg goes back as far as ancient Rome, when citizens flavored their hard-boiled eggs with various sauces and seasonings. Just like today, the Romans considered these eggs to be an appetizer and were served as the first course of a meal.
In the thirteenth century, the Spanish recorded the idea of mashing the egg yolks to create a filling for hard-boiled eggs. This method of preparing eggs spread all across Europe by the fifteenth century, but it wasn’t until the 1800s that the dish was called Deviled Eggs. The name “deviled” was given to any food that was dressed up with spicy seasonings and sauces during that time period.
Deviled Eggs Recipe
- Medium-Sized Bowl
- Sharp knife
- Pastry Bag
- 6 pcs Eggs
- ¼ cup Mayonnaise can also substitute plain Greek yogurt
- Salt and Pepper to taste
- Bacon Bits
- Parmesan Cheese
- Pickled Relish
- Diced Onion
- Sun-Dried Tomatos
- Jalapeno Peppers
- Diced Ham and shredded cheddar cheese
- Balack Olives Chopped or Sliced
- Black Srsame seeds
- Sprigs of DIll
- Start with your eggs at room temperature. Bring a saucepan of water to a full boil over medium heat. Gently drop the eggs into the hot water. Reduce the heat to a low simmer and cook the eggs this way for about 12 to 15 minutes. The water should still be bubbling, but you don’t want a full rolling boil either.
- Pour the hot water off of the eggs and start running cold water over them in the sink. Let the eggs sit in cold water for about five minutes. You can add ice to this water to really cool the eggs completely.
- Peel the eggs under cold running water, placing them in a bowl one at a time. Pat the egg halves dry with a paper towel.
- Use a knife to cut the eggs in half lengthwise. Use a teaspoon to gently pry the cooked yolks from the sliced egg halves and put the yolks together in a small mixing bowl. If you have a deviled egg serving platter, put the halves on it as you create the mixture for filling the eggs.
- Into the bowl containing the egg yolks, measure out your mayonnaise (or Greek yogurt) mustard, and a few dashes of salt and pepper.
- Use a fork to mash the egg yolks together with all the other ingredients. Continue to mash and stir until this mixture is smooth and creamy.
- Using a spoon, scoop the yolk filling into the egg halves, evenly dividing the mixture among the eggs. If you want to get very fancy in your presentation, you can use a pastry bag with a large star tip to pipe the filling into the eggs.
- Sprinkle the paprika over the yolks as a garnish or use some of our other suggested garnishes.
- Chill in the refrigerator for about two hours before serving. Store the eggs tightly covered in the refrigerator for up to five days.