Deviled egg

Deviled eggs are hard-boiled eggs that have been peeled, cut in half and mixed with other ingredients. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The earliest known recipe for stuffed eggs is believed to have been written in the Andalusian region of Spain during the 13th century. The first known recipe to suggest the use of mayonnaise as an ingredient in deviled eggs was in the 1896 version of The Boston Cooking School Cook Book by Fannie Farmer. In the 19th century, the adjective "deviled" came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity. Some recipes use butter, and sweet pickle relish sometimes replaces the sour pickles. There are many variations on the basic recipe that may add ingredients such as paprika, cinnamon or curry powder. The eggs are boiled, cooled, sliced in half, and then removed. The yolk is then removed and mixed into a smooth paste which is then blended into a hollowed-out egg whites.