BLT Dressed Eggs Recipe (2024)

FAQs

What do Christians call deviled 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.

While mixing instant mashed potato flakes into deviled egg filling might not be the first thing you think of, instant mashed potatoes are actually a common thickening agent, and with their mild flavor, they can mesh seamlessly into your filling.

Because deviled eggs are simply hard-cooked eggs in which the yolk is removed, mixed with mayonnaise and seasoning, and stuffed back into the halves of whites, they are easy to personalize. They are soft and creamy in texture, piquant in flavor, often a little sweet, and are a blank canvas when it comes to garnishing.

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.

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.

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.

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.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

Be sure to add something acidic and spicy to your filling to balance out the richness of the yolks and mayonnaise. Dijon mustard, vinegar, hot sauce, and pickle relish are all good options.

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.

Is it better to make deviled eggs when they are warm or cold? ›

Be sure to transfer them to an ice bath right away to stop the cooking process and cool them down quickly, which makes the eggs easier to peel and ensures that the yolk isn't too warm when mixed with the mayonnaise and mustard (which risks creating a runny filling).

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

“I wasn't able to say I was lucky, because my mother would rather us say that we were blessed, and she also didn't like that lucky sounded like Lucifer,” she told Rolling Stone in 2010. “Deviled eggs were called 'angeled' eggs. I wasn't allowed to eat Lucky Charms, but I think that was the sugar.

If you're looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.

The deviled egg we know today can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests.

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.”

Christianity adopted eggs as a symbol of fertility, resurrection, and eternal life. From the outside, eggs appear stone cold, yet inside they nurture young life. Just as a grave keeps life locked in, eggs stood for the tomb in Jerusalem, from which Christ rose from death 'like a bird hatching from an egg'.

"Deviled" goes back to the late 18th century as a way to refer to something that's spicy or grilled with spice. Deviled eggs are "deviled" because they're generally made with paprika and black pepper. We can also thank "deviled" for other mouth-watering dishes like deviled kidney and deviled bones.

Some suggest that its origins date back to the late 16th century, when the Protestant reformer Martin Luther organised egg hunts for his congregation. The men would hide the eggs for the women and children to find. This was a nod to the story of the resurrection, in which the empty tomb was discovered by women.