Monday, November 2nd, was National Deviled Egg Day! Deviled Eggs are one of the most popular choices for an hors d’ouevre over the holidays. With Thanksgiving, Christmas, and New year celebrations on the horizon, what better time than now to celebrate this delicious treat?
Why are they called “Deviled” Eggs, you may have asked? It is believed that the term “Deviled,” referencing food, first appeared in print in 1786. This was likely because the preparation of this side dish typically involves a touch of spiciness, compliments of the addition of mustard, relishes, and a sprinkling of paprika. Other recipes can include pimentos, peppers, bacon, fish, curry powder, cayenne, and pungent herbs. Recipes for the Deviled Egg, as we know it today, have also been found as far back as Ancient Rome.
There are other names for Deviled Eggs. They include salad eggs, eggs mimosa, stuffed eggs, or dressed eggs. There are also many other countries that enjoy this dish. Germany, France, and the Netherlands prepare this treat often with the addition of fresh tomatoes and parsley. Hungary uses white bread soaked in milk. In Sweden, you are likely to find your Deviled Eggs prepared with sour cream and chopped chives.
The popularity of the Deviled Egg can be seen in the variety of plates that are custom made and decorated for their serving.
Look below at a variety of ways to prepare Deviled Eggs. Select the picture that appeals to you the most, then click the image to be directed to its recipe. Once you have made your decision, get in touch with your Quaker Valley Foods sales representative. You might be surprised at the large variety of food products that we sell. We do not just sell chicken, we also sell eggs, and a large variety of seafood items to make your next Deviled Egg recipe especially creative.