The term “deviled” in food was first referenced in 1786. It referred to spicy or zesty foods, most often prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity.
Bascaillly, they are just stuffed eggs. And my favorite recipe for Deviled Eggs tried to maintain the simplest of ingredients: mayonnaise, mustard, and black pepper with chives and crumbled bacon for a garnish. I have used pickles and minced onions in the past, but I always for back to this faithful rendition.
- 6 large eggs
- 3-4 tbsp whole mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp black pepper
- 1-2 dashes of Tabasco
- Kosher salt to taste
- Paprika for garnish
- Chopped chives for garnish
- Minced bacon for garnish
- Place eggs in a saucepan and cover with cold water. Bring to a rolling boil. Turn off the heat and cover. Let sit for 12 minutes. Remove from the water and place in a bowl of ice water for 3 minutes before peeling under cold water. Place on a paper towel lined plate and cover loosely with another paper towel. Place in the refrigerator for 15 minutes.
- Halve the eggs lengthwise and scoop out the yolks into a bowl. Also place one of the egg white halves in the bowl (for volume). Mash it all with a fork.
- Add the mayonnaise, mustard, black pepper, Tabasco, and salt to taste. Mash some more and stir to a smooth consistency. Taste and reseason if necessary.
- Fill each egg white with about 1 1/2 tsp of the yolk mixture.
- Sprinkle lightly with paprika. Then garnish with minced bacon and chopped chives. Refrigerate loosely covered until ready to eat.