Deviled eggs or Eggs mimosa are a common dish in France, the United States and elsewhere. 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 deviled eggs are now available in some supermarkets.

First, the eggs are boiled (in their shells) until the yolks are hard and firm. When the cooked eggs have cooled, the egg shells are peeled off. Each egg is then sliced in half—most commonly, lengthwise (the long way of the egg). The yolks are removed, leaving two egg halves with empty "cups". The yolks are mashed and mixed with a variety of other ingredients, most often mayonnaise (or Miracle Whip) and mustard. Other common flavorings include: diced pickle or pickle relish, salt, ground black pepper, vinegar, green olives, pimentos, poppyseed, and minced onion. In French cuisine, the other ingredients are most likely to be mayonnaise, pepper and parsley. The yolk mixture is then scooped with a spoon or knife and put back into each egg "cup." Paprika may be sprinkled on top as a garnish.

"Deviled" is in reference to 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. Contemporary versions of deviled eggs may include a wide range of seasonings and added foods, such as garlic, horseradish, cheese, chutney, capers, salsa, mushrooms, spinach, sour cream, caviar, smoked salmon, or other seafood. The "deviled" aspect may or may not be retained.

See also

• List of egg dishes

Egg | American cuisine | French cuisine | Œuf mimosa