Deviled eggs are made with boiled eggs and very popular across Europe today.
Do you also have an eggs and bread routine at home for breakfast? Because I definitely do. Mornings are meant to re-energise and rejuvenate oneself, breaking the night long fast that we’ve been observing. Well, the best way to do this is to charge up with lots of protein and carbs. Eggs are easy to make in the morning and filling too. In addition to this, if you pair them with bread, you’d be up for a wholesome meal. From omlettes to poached eggs, there are plenty of ways to spruce up an egg for breakfast. They are versatile and go well with most ingredients. Haven’t you heard of the Spanish omlette, stuffed with potatoes, cheese and lots of vegetables.
The nutritional value of eggs is immense and so is its taste. You can make it hot and spicy, soul-soothing and creamy or just keep it plain and simple. Falling under the former category, we found these interesting deviled eggs for breakfast. A popular dish in ancient Rome, the journey of these yummy eggs has a story to tell. For those untouched by the phenomenon, deviled eggs are boiled eggs which usually come with a nice stuffing. The idea of serving these boiled eggs to guests was considered to be a grand gesture in Roman culture. It was believed that one goes from “eggs to apples” as the meal proceeds. These eggs were usually stuffed with spicy and hot sauces as appetizers to the guests before the feast.
The serving of eggs signified the beginning of the meal amongst the elite society of Rome. Gradually, these eggs started to become a part of Spanish culture too. Around the 13th century, the egg yolks were mashed with a fermented sauce and then seasoned with coriander, cilantro and pepper. Onion juice was added to give it a tinge of sweetness. The egg whites were stuffed with this mixture in their hollows and finally, both halves were set together with a stick.
By the 15th century, you could see egg whites filled with things like raisins, cheese and lots of herbs like parsley. Dusted off with powdered sugar, the eggs were served as a creamy treat in Europe. However, the term deviled eggs was denoted to this dish only in the 18th and 19th centuries when it first appeared in a cookbook in Great Britain. The idea behind calling them deviled eggs was to highlight the fact that they were something hot and spicy. The fiery sauces used to enhance the flavour of the eggs lent them a quality of being devilish.
However, the deviled eggs actually became a creamy treat over the course of time. The modern-day classic deviled eggs usually are a mix of mayonnaise and mustard. With a slight tinge of spice, they are all things creamy and smooth. If you’re planning to try deviled eggs for breakfast, all you need to do is hard boil the eggs, scoop out the yolk, mix it with mustard, mayonnaise and paprika. Add some salt and pepper for taste and stuff it back into the hollow egg whites.
Here’s a quick recipe to try.