The Origin of the Deviled Egg

I love deviled eggs. Of course, these evil hors d'ouvres are fantastic for all types of gatherings. How did these scrumptious offerings begin? Deviled eggs are the most popular hors d'ouvres in the United States and France and it is easy to understand why they are so popular. First, we have to look at the price. One dozen eggs equals twenty four deviled eggs. You can get a dozen eggs for under one dollar. So, for under three dollars you have enough for seventy two people. That is a huge bargain for a gathering. Second, you can make deviled eggs with several different recipes. This means you really can cater to everyone's tastes. Third, deviled eggs are quick and easy to make. Finally, they are not eyesores.

Origins
According to the show The Secret Life Of..., eggs mimosa(deviled eggs) originated in Rome. The first known recipes came from 13th century Andalusia, however the name came in the 18th century. They were originally considered stuffed eggs, often filled with raisins and other sweet herbs, as printed in medieval texts. The term deviled came from 18th century England, relating to cooking in fiery hot spices or condiments. Since there are so many known recipes for deviled eggs, this is really a pretty accurate name for this dish.

Preparation
The best eggs for the job are the oldest ones. You can cut the lid off of the carton, makin sure you pull the eggs out of the shell ot let them stand on end overnight. This helps the yolks maintain their shape. You then want to boil a pot of water, a couple of notches lower than high. Add a teaspoon of salt to help the eggs fall out of the shell easier. As soon as the eggs come to a complete boil, remove them from the heating element. Let them stand for about a half an hour. Once the half hour has passed, gently tap the eggs to crack, and transfer the eggs to a pot of cold water. You want the eggs to sit in the cold water, because it really helps the shells come off easier. Once the shells are off, place the egg back in the cold water. This will prevent the yolk from turning green and help maintain a circular shape. Plus, it makes it easier to slice the eggs in half with a paring knife. Make sure you have all the necessary ingredients for your deviled eggs.

Flavoring
Once the shells are halved, pop the yolks into a mixing bowl. You will not need a mixer to accomplish this. Use a fork to gently flake the yolk, which will have an almost powdery consistency. Add your mayonnaise or Miracle Whip, mustard, parsley, pepper, relish, salsa, or whatever else your recipe calls for. Whip them until they get their gooey consistency. Once you have reached this stage, pour the mixture into a plastic sandwich bag, cutting off one corner of the bag. Then squeeze the mix into the shells and place them in their tray.

Garnish
There are many ways to garnish these hors d'ouvres. You can add an anchovy to the top, a pate, simple seasonings, or whatever else you can come up with. These make fantastic decorations. These wickedly colorful decorations are great for any occasion, which is exactly why they are so popular in America.