Deviled eggs are a common dish in the U.S. Made with hard boiled eggs, deviled eggs are served cold. They are served as a side dish and are a common holiday or party food. Deviled eggs are one way of using Easter eggs after the children have found them. In the Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the summer months. Prepared devil eggs are now available in some supermarkets.

To prepare, each of the boiled eggs (usually at a dozen at a time as this is the way eggs are commonly sold in the U.S.) are cut in half and the yolks removed, leaving two egg halves with empty "cups" formed by the place where the yolk was. The yolk is mashed and mixed with a variety of things, most often including mayonnaise (or Miracle Whip ) and mustard. Other common additives are diced pickle or pickle relish, salt, pepper, vinegar, green olives, pimentos, poppyseed and minced onion. The yolk mixture is then put back into the egg "cup." Paprika is often sprinkled on top as a garnish.

There are special serving dishes for deviled eggs, with small indentations around in a circle to hold a dozen or so together.

"Deviled" is in reference the fiery spices (sometimes) added to make the egg stuffing. It's a word that goes back to the 18th century, as a verb meaning to cook something with fiery hot spices or condiments.

See also

• List of egg dishes