Deviled eggs or eggs mimosa are a common dish in France and the United States, but they actually originated in Rome according to the show The Secret Life Of.... Made with hard-boiled eggs, deviled eggs are served cold. They are served as a side dish and are a common holiday or party food. Deviled eggs are one way of using Easter eggs after the children have found them. In the Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular that special serving dishes and carrying trays are sold specifically for this type of food. Prepared deviled eggs are now available in some supermarkets.
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Preparation
First, the uncracked eggs are boiled until the yolks are hard and firm, referred to as "hard-boiling". When the cooked eggs have cooled, the eggs are peeled then sliced lengthwise. The yolks are removed, leaving two egg white halves with empty "cups". The yolks are mashed and mixed with a variety of other ingredients, most often mayonnaise (or Miracle Whip) and mustard. Other common flavorings include: diced pickle or pickle relish, corn relish, salt, ground black pepper, vinegar, green olives, pimentos, poppyseed, and minced onion. In French cuisine, the other ingredients are most likely to be pepper and parsley. The yolk mixture is then scooped with a spoon or knife or piped into each egg "cup." Paprika may be sprinkled on top as a garnish.
Flavorings
The term "deviled" dates back to the 19th century, referring to the use of particularly hot spices in cooking. Contemporary versions of deviled eggs may include a wide range of seasonings and added foods, such as garlic, horseradish, wasabi, cheese, chutney, capers, salsa, hot sauce, mushrooms, spinach, sour cream, caviar, smoked salmon, or other seafood. Thus contemporary deviled eggs are not always particularly spicy.
Name
Around 1868, the William Underwood Company began experimenting with a new product created from ground ham blended with hot seasonings. They introduced a line of seasoned meat products including chicken, turkey, tongue, lobster and ham. They dubbed the seasoning process “deviling,” and the Underwood red devil was born. It holds U.S. Patent Office trademark No. 82, granted in 1870, the oldest existing food trademark still in use in the United States.[1] While the Underwood devil is a trademark, the term "deviled" has evolved to refer to a number of foods (such as eggs) pureed with hot spices, particularly Dijon mustard.
See also
References
- ^ B&G Foods, Inc. - About Us. Retrieved on 2007-12-27.
