Deviled or stuffed eggs have a long history – much longer than most people realize. The term “deviled” in cooking refers to something that has been cooked with fiery or hot spices, typically mustard and cayenne.

Image shows four deviled egg halves on piece of towel. The eggs have a yellow filling and are sprinkled with paprika.
A couple of eggs ready to eat.

With out getting too deep into the history, the idea of spiced eggs is first recorded in Roman times, where boiled eggs were served in a spiced sauce sort of like a vinaigrette. Later, in the area that is now Spain, eggs were cut in half, stuffed with a filling and then tied back together and fried. This was during the 13th century. Variations on the idea continued throughout European cooking. You can read a lot about the history here.

The modern version of deviled egg can be traced back to the late 1800s, where a recipe was found in the Boston Cooking School Cookbook of 1896. Mayonnaise is used as a binder for the egg yolk filling. All the early varieties of deviled eggs were served warm. The cold version likely didn’t become popular until refrigeration was common.

My version of deviled eggs

  • Hard boiled eggs
  • Mayonnaise or Miracle Whip
  • Mustard
  • Salt
  • Pepper
  • Paprika

This is a very simple version. Since there are no hard and fast rules, I don’t even measure the ingredients.

Image shows 4 eggs in a small saucepan

Boil the eggs. I use the method of adding cold eggs to cold water then bring the water to a boil. Once the water is boiling, turn the heat down and simmer for 15 minutes. These eggs haven’t quite come to a boil yet.

I cool the eggs quickly by rinsing in cool water and adding a few ice cubes. This stops the cooking process and keeps the eggs from getting tough.

I cut the eggs in half and remove the yolk into a bowl. Using a fork, I crumble the yolks. If you prefer the filling to be very smooth, mash the yolks should be completely.

Image shows two eggs cut in half. The yolks are in small bowl beside the whites and have been crumbled with a fork.
Image shows ingredients lined up on a counter

I add about a tablespoon of mayo (or Miracle whip per egg and about a 1/4 teaspoon mustard. Adjust to taste. If the mixture seems a little dry, I add a bit more. Season with salt and pepper to taste.

Return the mixture to the egg whites. I use two spoons to do this. Sprinkle with paprika. Your deviled eggs are ready to serve.

I have added a wide variety of things to my deviled eggs over the years. One of my favorites is some of my smoked salmon diced up and stirred in. This is definitely a recipe to play with.

Max Miller of Tasting History covered some of this in his video here

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