Hard-boiled eggs halved and refilled with a creamy mixture of yolk, mayonnaise, mustard, and vinegar — a classic American party food and picnic staple, dusted with paprika.
Ancient origins
Stuffed boiled eggs appear in Roman cookbooks (Apicius, 4th–5th century AD), where the yolks were mixed with wine, vinegar, oil, and pepper. Medieval European recipes described eggs stuffed with cheese and herbs. The word “devilled” — meaning highly seasoned or spiced — entered culinary vocabulary in 18th-century Britain to describe highly peppered or mustard-spiked dishes.
The American standard
The American devilled egg emerged in the 19th century as a potluck and picnic staple. The canonical recipe — yolks mashed with mayonnaise, yellow mustard, and a splash of vinegar, piped back in and dusted with paprika — became fixed in American regional cookbooks by the 1950s.
The filling method
The yolk mixture is piped through a star-tipped pastry bag for elegant presentation, or simply spooned for home occasions. The paprika dusting is more aesthetic than flavour-critical — smoked paprika has become a popular modern update.
Contemporary variations
Modern versions include: bacon and jalapeño; smoked salmon and crème fraîche; avocado and sriracha; pickled beet (which turns the white purple). The form has proven infinitely adaptable while the basic format remains recognisable.
Find more foods by letter
Devilled Eggs starts with D and ends with S. Browse other foods along the same letter.
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