Y’all, I love deviled eggs. I love making them, I love eating them, I love the little deviled egg trays, I love the name.
No, they’re not specifically an Easter food, but many households prepare eggs in interesting ways for Easter dinner. And one of those ways is deviled. (McCormick reports that some 61% of their American customers planned to make or eat deviled eggs at Easter in 2019.)
The term “deviled” was first used in the 18th century, usually referring to food that was spicy. The earliest known American recipe was published in Montgomery, AL in 1877. In the US, many people avoid calling them this (especially on Easter), instead preferring “stuffed", “dressed” or “salad” eggs. Eye roll. In European countries, there is a variation known as “Russian eggs” (which aren’t Russian at all, just served atop “Russian salad” which is also not Russian) while a version of the deviled egg is traditional for the Easter Smörgåsbord in Sweden. They’re all over the place!
Preparing deviled eggs is easy, for the uninitiated. Boil and peel some eggs. Slice them in half and pop the yolks out into a bowl. Mix the yolks with mayonnaise and mustard… plus whatever else you like. (I’m a horseradish, minced dill pickle and paprika girl, meself. Some folks like wasabi, scallions, pimentos, bacon, olives or caviar… the possibilities are endless.) Scoop or pipe the mixture into the cavities (eew) of the eggs. Sprinkle with a little garnish, chill, et voilà !
How ‘bout some pickled eggs? Soak your boiled, peeled eggs in a brine of beets, vinegar, sugar and spices – I recommend letting ‘em soak for at least a few days to ensure the beautiful pink color reaches the whole white. Then go ahead and use the beet pickled eggs to make deviled eggs (just be sure your filling jives with the flavor.)
You can also just soak the split, hollowed egg whites in a little food coloring and water, if having a colorful deviled egg is the goal.
There are countless ways to cook an egg. Some… more successful than others.
How are you going to have your eggs at Easter? If… at all? I hear some people are extremely squicked out by eggs, which. Fair. A giant, single cell? It’s weird, right? I make those! Plus, they’re so easy to undercook or overcook, which are two distinctly different kinds of gross. No one likes a farty, over-boiled egg. Vegans obviously don’t consume eggs at all, so what the heck do you guys do on Easter? I’m intrigued!
I love deviled eggs. I feel like I could suck down a whole tray. I have to say I haven't gotten very adventurous with the recipe. Several years ago my stepmom put some smoked salmon in the mix and although it sounded delish... it wasn't. It just wasn't. And I don't mean in the "oh this isn't that great" kind of way. I mean in a "spit it out right now!" kind of way. I think that discouraged my experimentation. But I am willing to try some of your suggestions, particularly the horseradish.
As far as vegan substitutions go, I did see a tiktok where a chef made a "fake" egg using agar and pureed white asparagus.