Jacques Pepin’s Weird and Wonderful Recipe Is Better Than Deviled Eggs (2024)

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Jacques Pepin’s Weird and Wonderful Recipe Is Better Than Deviled Eggs? ›

Once cool, peel the eggs and slice them in half lengthwise. Remove the yolk and place in a bowl along with a bit of minced garlic, fresh chopped parsley, salt, pepper, and a splash of milk. Smash and mix with a fork, then stuff into the egg white halves, leaving a bit of yolk mixture behind to make the vinaigrette.

As a snack food, deviled eggs have an edge over many store-bought snacks: they're whole and unprocessed. “It's usually a better bet to have a snack that is made with fresh ingredients rather than something packaged or processed,” says Amy Keating, RD, a CR dietitian.

According to a new online survey¹, commissioned by McCormick, nearly 61 percent of Americans plan to make and/or eat deviled eggs this Easter. While 45 percent of consumers will enjoy the classic recipe, with mustard and paprika as go-to flavors, many are "eggs-perimenting" with different ingredients.

Deviled eggs seem to be a favorite at any party… and for good reason! This popular French version, known as “Oeufs Mimosa”, presents hard-boiled eggs cut in half and stuffed with a rich and creamy filling of egg yolks, mayonnaise, Dijon mustard and fresh herbs for classic French flavor.

Deviled eggs are hard-boiled eggs that have been cut in half and then stuffed with a paste made from the yolk and other ingredients. The term “deviled” refers to the spicy seasonings such as cayenne pepper and mustard. Some people also refer to lightened-up deviled eggs (think avocado instead of mayo) as angel eggs.

Healthy Deviled Eggs

The dish is more nutritious than the traditional one because the type of fat in olive oil (mostly monounsaturated, according to the Cleveland Clinic) is heart-healthier than the saturated fats naturally found in dairy foods such as full-fat Greek yogurt.

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

According to The History Channel, deviled eggs go all the way back to ancient Rome, where eggs were boiled, seasoned with spicy sauces, and then served at the beginning of meals. In the 13th century, stuffed eggs began to appear in the southern, Andalusian regions of Spain.

Once prepared, deviled eggs should be stored in the refrigerator immediately. They should be consumed within three to four days, which is generally considered the maximum amount of time deviled eggs remain safe to eat when stored in the refrigerator.

Does the UK eat deviled eggs? ›

They are not a traditional food in the UK and whilst I am sure someone somewhere eats them they aren't popular. Although apparently they are popular at Easter in America, but not here in the UK. There is no holiday associated with devilled eggs.

If we rewind time, we find deviled eggs in ancient Rome, where boiled eggs flavored with spicy sauces were so commonly served as an appetizer that a Roman saying, “ab ovo usque ad mala,” meaning “from egg to apples,” referred to the expected bookends of a meal.

While devilled eggs had their moment in the UK – at about the same time the hostess trolley held sway – they are an essential part of the American entertaining tradition.

One person explained that alternate names for deviled eggs are used in other parts of the U.S., including “stuffed eggs,” “salad eggs,” “dressed eggs,” and “angel eggs” for eggs with less fat and cholesterol.

Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.

To devil means to "combine a food with various hot or spicy seasonings such as red pepper, mustard, or Tabasco sauce, thereby creating a 'deviled' dish," according to the Food Lover's Companion, the definitive guide to all things food and cooking.

The deviled egg we know today can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests.

Hard-cooked eggs should be refrigerated within two hours of cooking and used within a week."2 A similar time frame applies to deviled eggs, but because of their perishability and the ingredients included in the filling, the length of time prepared eggs can be stored in the refrigerator is shorter, often just a few days ...

Deviled eggs are hard-boiled eggs that have been peeled, cut in half, then stuffed with a paste made from the yolk and other ingredients. Basic deviled egg filling is made with egg yolks, mayonnaise, relish, mustard, salt, and pepper. The eggs are often seasoned with spices like paprika or cayenne pepper.

Fresh eggs, with their smaller air sacs, are more likely to have a smooth ovoid shape when peeled, which looks more appealing in applications as deviled eggs. OFF-CENTER YOLK: Fresher eggs are more likely (though not guaranteed) to have centered yolks, again leading to more attractive deviled eggs.