Deviled Eggs
Recipe type: Appetizer/Snack
Cuisine: Dutch
Serves: 10
It makes you wonder how in the world stuffed eggs became "deviled eggs". what does the term "deviled" actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800's, the term "deviled" evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that "hot spot down under"—something hot and spicy. In modern language, however, the word deviled has a broader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.
  • 5 eggs
  • 2 slices ham
  • 2 tbsp minced cocktail onion
  • 3 German gherkins
  • ½ cup mayonnaise
  • dash of pepper
  • dash of salt
  • dash of paprika
  1. Boil the eggs for 8 min and peel them. Cut the egg in half and take the yolk out. Mash them up with a fork. Mix the minced cocktail onions, gherkins, ham and mayonnaise, pepper and salt. Mix this all in the egg mixture. You don't have to fill the eggs with it now you can do that later. Put the egg mixture in a ziplock bag. When you are ready to serve them snip the corner of the ziplock back and squirt the egg mixture into the eggs. Sprinkle with paprika.
Recipe by KinFolk Recipes at