Deviled egg

Deviled egg

A plate of deviled eggs
Alternative names	stuffed eggs, angel eggs, eggs mimosa, Russian eggs, dressed eggs, picnic eggs
Course	Hors d'oeuvre
Place of origin	Italy
Region or state	Rome
Serving temperature	Cold
Main ingredients	Eggs, mayonnaise, mustard
Variations	Multiple
Food energy (per serving)	200 kcal (837 kJ)

Deviled eggs (US) or devilled eggs (UK), also known as stuffed eggs, angel eggs, eggs mimosa, Russian eggs, dressed eggs, or picnic eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties.

The term "deviled", in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.

In parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", "dressed eggs", or "angel eggs" are also used, particularly when served in connection with church functions, avoiding the Devil's name. The term "angel eggs" has also been used in association with deviled eggs stuffed with "healthier" (less fat and cholesterol) alternatives.

Cooled hard-boiled eggs are peeled and halved lengthwise, and the yolks are removed. The yolks are then mashed and mixed with a variety of other ingredients, such as mayonnaise and mustard.Tartar sauce or Worcestershire sauce are also frequently used. Other common flavorings include: diced pickle or pickle relish, salt, ground black pepper, powdered cayenne pepper or chipotle chillies, turmeric, vinegar, ketchup, green olives, pimentos, poppyseed, thyme, cilantro, minced onion, pickle brine, caviar, cream, capers, and sour cream.