Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Deviled egg
 A bowl of deviled eggs | |
| Alternative names | stuffed eggs, Russian eggs, dressed eggs, curried eggs |
|---|---|
| Course | Hors d'oeuvre |
| Place of origin | Italy, Spain |
| Region or state | Rome, Andalusia |
| Serving temperature | Cold |
| Main ingredients | Eggs, mayonnaise, mustard |
| Variations | Multiple |
| 200 kcal (837 kJ) | |
Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, with the yolk scooped out and then refilled having been mixed with other ingredients such as mayonnaise, mustard and sprinkled with paprika, cinnamon or curry powder.[1] They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course.[2][3] The dish is popular in Europe, North America and Australia.
- ^ Robert A. Palmatier, "Food: a dictionary of literal & nonliteral terms" Westport: Greenwood Press, 2000. p. 96
- ^ Rebecca Katz (February 26, 2013). The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Random House Digital, Inc. pp. 173–. ISBN 978-1-60774-294-4. Retrieved March 18, 2013.
- ^ "The Ancient History of Deviled Eggs". Retrieved August 21, 2017.
Previous Page Next Page
