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, corn relish, salt, ground black pepper, vinegar, green olives, pimentos, poppyseed, and minced onion. In French cuisine, the other ingredients are most likely to be pepper and parsley. The yolk mixture is then scooped with a spoon or knife or squeezed out of the cut-off end of a ziplock bag 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, hot sauce, mushrooms, spinach, sour cream, caviar, smoked salmon, or other seafood. The "deviled" aspect may or may not be retained.
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