Though the recipes and names are diverse, people from many countries and cultures have enjoyed deviled eggs.  Cookbooks dated as early as Ancient Rome include recipes for stuffed eggs.  Deviling, used as a culinary term, refers to the addition of hot spices or mustard to a recipe.  Food historians indicate that the term ‘deviled' as relates to cooking first appeared in publication in 1786.

Regardless the name or additional ingredients added, the practice of making stuffed eggs is the same: hard boiling eggs, halving them, removing the yolk to combine it with other ingredients, and then re-stuffing the egg.

Traditional Deviled Eggs Recipe

Sizes of eggs and desired number will change with each recipe.  Once you make deviled eggs a few times, you will be able to pull the ingredients together by instinct rather than measuring. 

Basic Ingredients:

• 6 Hard Boiled Eggs
• 3 Tbsp. mayonnaise
• 1 tsp. mustard
• Paprika to garnish

Directions

Hard-boil and peel eggs.  Cut in half length-wise and scoop out the yolk.

Place the yolk in a bowl and add mayonnaise and mustard.  Mash with a fork until combined.

Fill the egg white holes with the egg yolk mixture. Sprinkle with paprika for garnish.

Optional ingredients

Try adding one or more of these additional ingredients to give your deviled eggs pizzazz.

Pickled relish, pickle juice, cider vinegar, chili powder, diced jalapenos, cilantro, crumbled bacon, shredded cheese, horseradish, hot sauce.

Tip

For a sophisticated twist on this traditional recipe, fill your eggs using a pastry-icing bag. Simply fill the bag with the yolk mixture just as you would for icing a cake.