Recipes for hard-boiled eggs stuffed with herbs, cheese and raisins can be found in the cookery texts of medieval European cuisine.
The earliest known recipe for stuffed eggs, and the one that most closely resembles the modern-day deviled egg, is believed to have been written in the Andalusian region of Spain during the 13th century. According to the English translation of a recipe found in an unnamed 13th century Andalusian cookbook, boiled egg yolks were mixed with cilantro (coriander), pepper, and onion juice, then beat with murri (a sauce made of fermented barley or fish), oil and salt. The mixture was then stuffed into the hollowed-out egg whites, and the two halves of the egg were fastened back together with a small stick and topped with pepper.
In his 1585 cookery book The Good Huswifes Jewell, Thomas Dawson suggests filling hardboiled eggs with a “farsing stuffe as you do for flesh”.
The first known recipe to suggest the use of mayonnaise as an ingredient in deviled eggs was in the 1896 version of The Boston Cooking School Cook Book by Fannie Farmer.
The English word “devil”, in reference to highly seasoned food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, the adjective “deviled” 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. Similar uses of “devil” for spiced foods include deviled ham and fra diavolo sauce (from the Italian word for “devil”).
Ingredients:
Way of preparation
Step 1
Gently lay the eggs in the pan, pour water over them so that its level exceeds at least two centimeters above the egg.
Step 2
Cover the pan and wait for the water to boil.
Step 3
When the water boils, cook for another 1 minute and remove the pan from the heat, but do not remove the lid for another 15 minutes.
Step 4
Remove the eggs from the bowl with a spoon and run under cold water.
Step 5
Peel them and cut them in half.
Step 6
Remove the yolks to a bowl and mash them with a fork.
Step 7
Add mayonnaise, mustard, vinegar, salt and pepper to your taste.
Step 8
Mix until you get a uniform mass.
Step 9
Fill the eggs with the obtained mixture.