There are records of seasoned egg dishes in Ancient Rome, but where does the term “deviled” come from? In the 18th century, to “devil” food meant to cook it at a high heat with lots of seasoning. The dish became popular in the United States after World War II. While it's known popularly as deviled eggs, they're known by other names around the world. In France they're called “mimosa eggs,” while in Romania and Poland they're “stuffed eggs.”
Category
Eggs
Servings
12
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
1 dozen large eggs
1 Tbsp yellow mustard
1/4-1/3 cup mayo
3-4 Tbsp sweet pickle relish, drained (optional)
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp Elijah's Original Roasted Pepper Hot Sauce
Paprika (optional topping)
Directions
In a large pot, place eggs in bottom and cover with cold water.
Bring water to a boil. Turn heat off, keep pot covered and let eggs sit for 20 minutes.
Drain eggs and rinse with cold water.
Peel the eggs and cut in half, lengthwise.
Scoop out egg yolks and put them in a bowl.
Place egg white halves on serving plate.
Mash egg yolks with a fork and add Elijah's Xtreme Original Roasted Pepper Sauce, mustard, mayo, and relish. Mix until there's no giant clumps and its a creamy texture.
Season the egg yolk mixture to taste with salt and pepper.
Fill each egg half with egg yolk mixture.
Sprinkle with paprika and enjoy!