How to Make Deviled Eggs
- In a saucepan, arrange eggs in one layer. Add water enough for it to be 1 ½ inches above the eggs. Put over high heat until water starts to boil, cover up, lower down the heat and sauté for 1 minute. Take away from heat and let stay covered for 14 minutes. Next, rinse under cold water for 1 minute.
- Break the egg shells and peel under running water. Softly dry with paper towels. Cut the eggs into halves longitudinally, transferring yolks to a medium bowl, and putting the whites on a serving platter.
- Squash the yolks into a smooth crumble. Include mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Uniformly scatter heaping teaspoons of the yolk mixture into the egg whites. Dish up and sprinkle with paprika.
- Deviled eggs are a dish that was originated centuries back. The earlier versions of the dish are present in the records of the ancient Rome where they were initially served. Today, the dish is widely admired over Europe and in North America.
- The expression "deviled", in regards to food, was being used in the eighteenth century, with the main print reference showing up in 1786.
In the nineteenth century, the term was frequently used to refer to fiery or invigorating food.