Loaded Deviled Eggs with Bacon Recipe - The Cookie Rookie® (2024)

FAQs

Why are deviled eggs called angel eggs? ›

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.

Deviled eggs are the same thing as stuffed eggs or dressed eggs. It's essentially eggs that have been hard-boiled, peeled, cut in half, and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard, and spices (typically paprika).

Once your eggs are cooked, making deviled eggs is easy!

Peel and cut your eggs in half, and then scoop the yolk into a bowl. I use the back of a spoon and smoosh the egg yolk. Since we cooked our eggs perfectly, they should break down easily. Then, we can stir in our mayonnaise, mustard, vinegar, salt, and pepper.

At a minimum, you'll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately.

The evolution of deviled eggs

Many cookbooks in puritanical early America, though, stuck with labels like "stuffed eggs, "dressed eggs" or "salad eggs" to avoid association with Satan, who is typically not invited to or welcome at church socials.

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.”

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.

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.

Why is vinegar added to deviled eggs? Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich. It's not necessary, but it does add a layer of complexity and contrast to the creamy filling.

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white. Follow this tip: Having just the right amount of mayonnaise in the filling makes for good flavor and good texture.

Can you mess up deviled eggs? ›

Bringing deviled eggs to a potluck is a no-brainer. They're fit for a crowd, you can make them ahead of time, there are endless flavor options, and there are rarely any left over (though that could be disappointing for some). They're also easy to mess up since they require just the right ratio of ingredients.

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

I cook the eggs the day before and (when cooled) cut them in half. I prep the egg yolk mixture (and refrigerate). I place the egg whites, cut side down, onto 1-2 paper towels in a container with a lid. I put one or two paper towels between each layer of egg whites.

Angel's Egg is a breathtaking film that displays the struggles of a man trying to grapple with his waning faith. This message is mixed into a complex apocalyptic setting of God forgetting Noah and the ark.

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.

Deviled eggs are a Southern tradition. Just what is it that makes deviled eggs Southern? Some insist it's the addition of sweet pickle relish. Other's point to the mayo—Duke's, specifically—the only choice for proper Southern cooks who like that hallmark creaminess and satisfying tang.