What’s a deviled egg?

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A deviled egg is a hard cooked egg in which the yolk has been removed, mixed with other ingredients, and then returned to the white. Initially considered an appetizer or entree or as a side to a salad, the deviled egg has become a staple for picnics and luck, and everyone has their favorite recipes.

The traditional, traditional way to prepare a deviled egg calls for half a dozen hard-boiled eggs, peeled and halved. The cooked yolks are removed, placed together in a small bowl and crumbled with a fork. Mayonnaise and mustard, or dry mustard powder or prepared yellow dressing, are mixed into the yolk until smooth and the yolk mixture replaced into the egg white, usually piled up a bit because the preparation is bulkier than the yolks originals. Start with three tablespoons of mayonnaise and one teaspoon of dry mustard powder and then adjust to your taste. A deviled egg is often garnished with paprika powder for taste and appearance.

There are many variations of this traditional recipe. Some add sugar and vinegar for a “sweet and sour” flavor, which goes well with German food. Finely chopped onion or celery can add a crunch to the texture. Pieces of crumbled bacon, shredded cheese, chopped green or black olives – all can be added to the deviled egg yolk mixture or sprinkled on top.

You can also dress up the deviled egg in the preparation, using a tube of pasta to “squirt” the yolk mixture into the egg white. For color, flavor and crunch, forgo the usual paprika and add deviled egg with a sprinkle of flying fish roe or tobiko. These tiny roe, popular in Japanese sushi cuisine, are a bright, light orange and burst between your teeth with a satisfying burst of savory flavor. Buy them at your local Asian grocery store.

A deviled egg or two can liven up a brown bag lunch, add protein to a green salad, and, of course, serve as the perfect complement to leftover fried chicken eaten cold in the summer.

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