These Rich Deviled Eggs Will Be Your Go-To Appetizer For All Kinds of Parties (2024)

FAQs

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.

From classic recipes to gourmet iterations topped with caviar and other luxe garnishes, the deviled egg is a tried and true staple for holiday get-togethers.

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 can stay out at room temperature for 2 hours, and that period applies to preparation, serving, and leftovers. After 2 hours, perishable foods—like deviled eggs—enter what the USDA calls the "Danger Zone," in which conditions are more favorable for harmful bacteria to form.

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.

With eggs, especially spicy and zesty eggs made with mustard, pepper, or other ingredients like paprika stuffed into the empty yolk cavity of half an egg, they are called “deviled,” though in some places they're also referred to as stuffed eggs, dressed eggs, or even Russian 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.

Deviled eggs became natural for outdoor entertaining. Once automobiles allowed Americans to take food with them, these church picnics and rides to the country for family reunions were good reasons to prep food and go. Cooks were advised to be frugal and economical in planning their moveable feasts.

Well, deviled egg trays aren't just for deviled (or soft-boiled) eggs. The little oval depressions are perfect for holding any small, roundish finger foods that could benefit from some stability or separation on the platter. I've used mine for stuffed dates, stuffed mushrooms, and meatballs.

A platter of deviled eggs is best served chilled, and to keep the eggs cold, it's easiest to put the plate on a bowl of ice. There's even a way to make this setup more photogenic.

What are church lady deviled eggs? ›

Disney Springs' Chef Art Smith's Homecoming Church Lady Deviled Eggs are a Southern-inspired delight, boasting creamy yolks blended with tangy mustard, mayo, and a sprinkle of paprika, offering a nostalgic and flavorful twist on a classic appetizer.

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.”

Some believe that deviled eggs may have originated in ancient Rome, where eggs were often boiled and served with a spicy mustard sauce. Others think that deviled eggs may have originated in medieval Europe, where they were considered a luxurious and decadent snack.

Fill egg halves (I put my yolk mixture in a baggie, snip the corner and use like a pastry bag). Insert a toothpick in each egg for ease in serving/plucking out the filled eggs. Garnish with paprika or whatever you like. Close the cartons, pop in a cooler with some ice and GO.

A platter of deviled eggs is best served chilled, and to keep the eggs cold, it's easiest to put the plate on a bowl of ice. There's even a way to make this setup more photogenic.

Allow a few minutes for the filling to soften just enough so that it can be spooned or piped into the egg whites with a plastic bag. Now would be the time to fold in any freshly chopped herbs. Pipe the filling to the egg whites and store them in the fridge covered in a container up to 12 hours ahead or overnight.