Name: Deviled Eggs
Prep time: 15 min
Total time: 15 min
Ingredients: 6 hard boiled eggs, (peeled *); 3 Tbsp mayonnaise ((sour cream or plain yogurt can also be used for a lighter variation)); 1 ½ tsp mustard ((choose your favorite)); 1 ½ tsp white vinegar; ½ tsp sugar; 1/8 tsp salt ((more to taste)); dash ground white pepper; Paprika ((to garnish))

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Creamy, mustard-y deviled eggs just make us think of Easter and spring. You might not believe it, but deviled eggs' history is quite ancient!

Deviled Eggs' History

The roots of the modern-day deviled egg can be traced back to ancient Rome, where boiled eggs were served with spicy sauces as a first course. The Romans actually had a saying, "ab ova usque ad mala" which literally meas "from eggs to apples," meaning from the beginning of a meal to the end.

This dates our deviled friends back the the first century AD!

The mashing of yolks to create a stuffing for the eggs was first seen in the 13th century in Spain. By the 15th century, deviled eggs, closer to what we know them as, were commonly found across Europe.

Why Are Deviled Eggs Called Deviled?

While widely popular across Europe by the 15th century, they weren't yet known as 'deviled.'

It wasn't until the 18th and 19th centuries when the word 'deviling' became widely used to describe the process of making a food spicy. And, many cultures still use other words "mimosa eggs," "dressed eggs," "salad eggs," and "stuffed eggs" to avoid associating this appetizer with Satan.

Making Lightened Up Deviled Eggs

Mayonnaise is now a common binder for the egg yolks, but plain yogurt or sour cream also work nicely, particularly if you are looking to lighten things up a bit. We do find that if we use sour cream or yogurt, we need to use a little extra vinegar to make up for the mayo tang that we do love in our deviled eggs.

This recipe reflects our preference for deviled eggs with a bit of a kick from the mustard, a bit of vinegar tang, and a slight sweetness. Feel free to play with the quantities of mustard and seasonings until you find your perfect combo!

Deviled eggs on a wooden cutting board small image

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5 from 5 votes

Deviled Eggs

Creamy, mustard-y deviled eggs just make us think of Easter and spring.

Yield: 12 deviled eggs

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Italian

Keyword: eggs, hard boile eggs

Servings: people

Calories: 44kcal

Author: Sarah | Curious Cuisiniere

Ingredients

6 hard boiled eggs, peeled *
3 tablespoon mayonnaise (sour cream or plain yogurt can also be used for a lighter variation)
1 ½ teaspoon mustard (choose your favorite)
1 ½ teaspoon white vinegar
½ teaspoon sugar
⅛ teaspoon salt (more to taste)
dash ground white pepper
Paprika (to garnish)

Instructions

Cut the hard boiled eggs in half and place the yolks in a medium bowl. Set the whites aside.
Add remaining ingredients (except paprika) to the yolks and mash together until smooth. Taste and add more salt and pepper, if desired.
Using a pastry bag fitted with a wide tip, or a ziploc bag with a corner snipped off, fill each egg white with roughly 1 teaspoon of mashed yolk.
Sprinkle paprika over top as a garnish.

Notes

*To Hard Boil Eggs: Place the eggs into a pot or saucepan that they fit nicely in a single layer. Add 1 tablespoon of salt. Cover the eggs with 1 inch of cold water. Cover the eggs and heat them over medium heat until they come to a rolling boil (10-15 minutes). Remove the pan from the heat and let the eggs stand for 3 minutes. Drain the eggs and fill the pot with changes of cold water, until the eggs are cooled. Remove the eggs from the water and let them dry. Store deviled eggs in the refrigerator for up to 1 week.

This recipe form 2015 was updated in April 2019. We made the deviled eggs even better! Enjoy!

Nutrition

This is one of the recipes from the early days of Curious Cuisiniere. We've updated our pictures since we first shared it, but we've left some originals here, in case you've found us in the past and are looking for that old, familiar image.

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/