Eggs have been around since no one can remember. Eggs can be cooked all sorts of ways, but the most interesting and favorite has to be deviled eggs.

The term "deviled eggs" was invented in the 18th century. The actual concept of deviled eggs begins with Ancient Rome. It is still popular across the continent of Europe. In France it is called œuf mimosa; in Hungary, töltött tojás or kaszinó tojás; in Romania, ouă umplute; in the Netherlands gevuld ei ("stuffed egg"); in Sweden fyllda ägg ("stuffed eggs").

Deviled eggs are usually served cold. They are served as a side dish or appetizer.

According to many historic cookbooks, Deviled eggs are the practice of hard-boiled eggs cut in half, removing the egg yolks, combining the yolks with other foodstuffs such as mayonnaise and mustard, and then refilling the shells with that mixture.

HOW TO MAKE DEVILED EGGS

Ingredients

4 large eggs, hard boiled and peeled

2 tbsp mayonnaise

Salt and black pepper

Method

Cut hard boiled eggs lengthwise and remove the yolks.

Place yolks in a bowl together with mayonnaise.

Mash the yolks and mix well until even in consistency. Season with salt and pepper.

Transfer to a piping bag, then cut 1/2" off 1 corner. Pipe into whites; then garnish with garnishing ingredients.

Chill before serving.

Variation: Cut peeled egg top and remove egg yolk carefully then refill it and garnish.