According to the show The Secret life Of... the deviled egg originated in ancient Rome. It is still popular across the continent of Europe. In France it is called ceuf mimosa, in the Netherlands “stuffed egg”. In Belgium, Netherlands and Germany sometimes a variation is served known as “Russian eggs”, where the eggs are filled with caviar. Deviled eggs are a common dish in the USA. In the Midwestern and Southern USA, they are commonly served as horsd'oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular in the USA that special carrying trays are sold for them. Prepared and packaged deviled eggs are now available in some USA supermarkets.
The term “deviled” in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
In some parts of the Southern and Midwestern USA, the term “salad eggs” or “dressed eggs” are used, particularly when the dish is served in connection with a church function, persumably to avoid dignifying the word “deviled”.
Southwestern Deviled Eggs
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6 eggs, hard boiled and peeled
light mayo, to taste
salt and pepper, to taste
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon green onion, chopped
Cut eggs in half. Remove yolk and add to a bowl. Using a fork, mash yolk. Stir in light mayo, salt, pepper, cumin, paprika and green onions. Stir well. Fill egg whites with yolk mixture. Garnish with green onions. Place eggs in a container, cover and chill until ready to serve. Enjoy!
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