Roasted Red Pepper And Chives Deviled Eggs
Deviled Eggs are always a favorite and if you are like me, I am always coming up with a new way to prepare them.
I wondered who originally came up with the idea and why they are called Deviled Eggs so I did a little research and here is what I found. According to the History Channel, Deviled Eggs can be tracked back to ancient Rome. The eggs were boiled and served with spicy sauce. Recipes evolved and sometimes the eggs were prepared with wine or broth and pepper.
Sometime in the 13th century, stuffed eggs began to appear in Andalusia, in what is now Spain. An anonymous cookbook from this time period instructs the reader to pound boiled egg yolks with cilantro, onion juice, pepper and coriander and then beat them with murri (a sauce made of fermented barley or fish), oil and salt. After stuffing the mixture into the hollowed egg whites, the two halves were then fastened together with a small stick and peppered.
By the 15th century, stuffed eggs had made their way across much of Europe. Medieval cookbooks contain recipes for boiled eggs that were often filled with raisins, cheese and herbs such as marjoram, parsley and mint and then fried in oil and either topped with a sauce of cinnamon, ginger, cloves and raisins with verjuice (a tart juice made from unripe fruits) or powdered with sugar and served hot.
In the United States, stuffed eggs began making an appearance in cookbooks by the mid-19th century.
The first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried. By 1800, deviling became a verb to describe the process of making food spicy. But in some parts of the world, the popular egg hors d’oeuvres are referred to as “mimosa eggs,” “stuffed eggs,” “dressed eggs” or “salad eggs”—especially when served at church functions—in order to avoid an association with Satan.
A recipe from Fannie Farmer’s 1896 “Boston Cooking-School Cookbook” was one of the earliest to suggest the use of mayonnaise as a binder for the filling. However, despite the fact that mayonnaise began to be distributed commercially in the United States in 1907, the condiment was not commonly featured in deviled egg recipes until the 1940s.
So most Deviled Egg Recipes include Mayo as a base so it will be in this recipe as well.
ROASTED RED PEPPER AND CHIVES DEVILED EGGS
- 5 Large Eggs, hard boiled
- 1/4 Cup Roasted Red Pepper, diced
- 1 Teaspoon Roasted Garlic Seasoning
- 1/3 Cup Mayonnaise
- 1/4 Cup Chives, chopped
1. Slice Eggs in half lengthwise and remove the Yolk. Place the Yolks in a medium size mixing bowl.
2. Add the Mayonnaise and Roasted Garlic Seasoning to the bowl and blend the ingredients together with a hand mixer to create a creamy texture.
3. Next add in the Roasted Red Peppers and mix well.
4. Stir in the Chives.
5. Place about 1 Tablespoon of the mixture in each Egg. You may need a little more or less depending on the size of your Eggs.
- Eggs labeled as “Large” merely means that the size is determined by the average weight per dozen so the size of your Eggs can vary.
6. Refrigerate the Eggs for 30-40 minutes before serving. Store any leftovers in the refrigerator, not that you will have any leftovers!
Recipe by: Hot Dish Homemaker