Classic Deviled Egg Recipe - Real Life Dinner (2024)

FAQs

Why put white vinegar in deviled eggs? ›

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.

Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties.

In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled." Deviled eggs have been a popular picnic offering as well as being a standard item in what has become known, especially in the South, as "funeral food."

First she slices peeled hard-boiled eggs in half. She scoops the cooked yolks into a bowl and sets the egg whites in an egg tray. She mashes the yolks and adds mayonnaise, mustard and sweet pickle relish. She thoroughly mashes everything together so there aren't any lumps and adds pepper and salt to taste.

You should always rinse your eggs with lukewarm water before cooking them to kill any bad bacteria they may contain. If you include a few drops of white vinegar in the rinse, it will be even more effective. Vinegar is not just utilitarian. It doesn't just help cleanse your eggs or help you peel their shells easier.

Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture. Each deviled egg is then topped with a piece of bacon, smoked paprika, and chives. It's definitely a rich appetizer, but it's so good.

For National Deviled Egg Day, we're taking it back to Ancient Rome…. where serving deviled eggs was often referred to as “ab ova usque ad mala.”

This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!

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.

The church prohibited the eating of eggs during Holy Week, but chickens continued to lay eggs during that week, and the notion of specially identifying those as Holy Week eggs brought about their decoration. The egg itself became a symbol of the Resurrection.

What is a fun fact about deviled 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.

Deviled eggs are typically served before the meal, so, it doesn't really matter what the meal is.

Horseradish, caviar, chives, crumbled bacon, chopped cooked shrimp, lump crabmeat, baked ham, deviled ham, jalapeno, finely chopped green onion, finely shredded cheese, fresh salsa from the deli, sweet baby gherkin pickles, sliced into thin strips, and chopped pimento are also a few good suggestions.

That's why lighter-style wines like rosé, especially sparkling, work so well because you don't have to worry about tannins clashing with the egg's flavors. Sparkling rosés are so versatile and pair beautifully with the creamy, savory and smoky flavors of bacon deviled eggs.

The vinegar contains ethanoic acid (also known as acetic acid), which reacts with calcium carbonate in the eggshell. One product of the reaction is carbon dioxide gas, which appears as little bubbles forming on the eggshell. Over time, this chemical reaction dissolves away the hard eggshell.

In scientific terms the acid helps to denature, or break down, the coils of amino acids in the egg white's proteins so that they become long strands instead. When these strands are whisked they join together around the bubbles of air and make a foam which can then have sugar added to make meringue.

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

"Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."