Deviled eggs


Deviled eggs are such a great appetizer or a great side to a meal.

So what’s the history of deviled eggs? It got me curious to know how  the name ‘deviled’ originated, and here’s what I found on google-

The roots of modern-day deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and then typically served at the beginning of a meal—as a first course known as gustatio—for wealthy patricians.


The first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried. By 1800, deviling became a verb to describe the process of making food spicy. But in some parts of the world, the popular egg hors d’oeuvres are referred to as “mimosa eggs,” “stuffed eggs,” “dressed eggs” or “salad eggs”—especially when served at church functions—in order to avoid an association with Satan.

So that’s some history for you 🙂

Coming back to the recipe, I know there are many variations, Here is how I like to make ’em !


6 hard boiled Eggs, peeled and halved

2 tablespoons mayonnaise , add more if desired

2 tablespoons cream cheese

1/2 teaspoon dijon mustard

1/2 tablespoon dill or any other herb of choice, as required

1 teaspoon sugar

1/2 teaspoon lime juice

salt and pepper

paprika to garnish


1.Slice eggs lengthwise in half. Scoop out the yolks and mash with the back of a fork into small pieces.

2 Stir in mayonnaise, cream cheese, dijon mustard, dill, sugar, lime juice ,salt and pepper. Mix well , taste and adjust the ingredients if required.

3.Scoop or pipe this egg yolk mixture  using a star nozzle into the halved egg whites. Sprinkle some paprika. Cover and refrigerate until serving.



Source- , do visit this site to read some more interesting things on the origin of deviled eggs.

Thanks for visiting 🙂



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