Cooking Lesson #1179: Deviled Egg Dip

…from the Perspectives’ Kitchen

How you doin’? A couple of days ago I picked up a deviled egg and the bottom fell through. I had a trail of filling and broken hard cooked white all over the front of my sweater. S—t! I hate having to pay my dry cleaner $7 to dry clean my sweater. So, I came up with a better idea... Deviled Egg Dip!
 
My Deviled Egg Dip is a tasty twist to turn traditional deviled egg flavor into a creamy dip. Plus, it’s much simpler than making deviled eggs, but you’ll still have their delicious and comforting flavors. Serve it with fresh veggies, crackers, pretzels, bagel chips, or crostini.
 
Deviled eggs became a staple at social gatherings, picnics, and family reunions and have a storied history that spans centuries. These bite-sized morsels of hardened egg yolks mixed with various ingredients and stuffed back into egg whites have evolved over time, influenced by different cultures and culinary traditions.
 
The concept of deviled eggs dates back to the Roman Empire, where eggs were  boiled, halved and filled with a mixture of yolks, herbs and spices. The Roman cookbook “De Re Coquinaria” by Apicius includes a recipe for stuffed eggs, which is one of the earliest known references to this dish.
 
The Romans are credited with introducing eggs to Europe, where they became a staple in many cuisines. Have you ever wondered who the first Roman soldier was to eat an egg?… you know, the thing that popped out near the chicken’s poop shoot?
 
During Medieval times, deviled eggs continued to evolve, with new ingredients and cooking techniques being introduced. In the 13th century, a cookbook from the court of King Richard II of England included a recipe for “stuffed eggs,” which consisted of boiled eggs filled with a mixture of yolks, cheese, and herbs. This recipe was likely influenced by Arabic cuisine, which had a significant impact on European cooking during this period.
 
As trade and colonization expanded, deviled eggs spread to new regions, adapting to local tastes and ingredients. In the South American colonies, deviled eggs were often filled with spicy sauces and meats, reflecting the influence of indigenous and African cuisines. Similarly, in Asia, deviled eggs were adopted and modified, with ingredients like soy sauce, ginger and sesame oil being incorporated into the filling.
 
Deviled eggs became a staple in American cuisine during the 19th century, particularly in the Southern United States. The dish was often served at social gatherings, picnics, and church functions, where it was prized for its simplicity, portability, and flavor. The traditional American recipe for deviled eggs typically consisted of boiled eggs, mayonnaise, mustard, and diced vegetables, which are mixed together and filled into egg whites.
 
As American cuisine continued to evolve, deviled eggs underwent numerous transformations, with regional variations and creative twists emerging. In the South, deviled eggs were often topped with pickle relish, paprika, or chives, while in the North, they were frequently filled with diced meats, like bacon or ham. The West Coast introduced its own unique flavors, incorporating ingredients like avocado, salsa, and cilantro into the filling. My mother made green deviled eggs and called it Egg Surprise so my brother and I would be enticed into eating it.
 
While deviled eggs are a beloved dish in the United States, they are also enjoyed in many other countries, often with unique twists and flavors. In Europe, deviled eggs are a common appetizer or snack, with countries like France and Italy offering their own variations.
 
In Asia, deviled eggs are often served as a side dish or used as a topping for other dishes, like sushi or noodle bowls. Some traditional deviled egg recipes from around the world include:

• In Japan, deviled eggs are often filled with a mixture of mayonnaise, soy sauce, and sesame oil, and topped with sesame seeds and chopped scallions.
• In India, deviled eggs are frequently filled with a spicy mixture of yogurt, cumin, and coriander, and served as a side dish or snack.

The history of deviled eggs is a testament to the power of food to bring people together and transcend cultural boundaries. From their ancient origins in Rome to their modern variations around the world, deviled eggs have evolved into a dish that is both versatile and enduring. Whether you’re a traditionalist who sticks to the classic American recipe or an adventurer like me, who enjoys experimenting with new textures, flavors and ingredients, deviled eggs (and Deviled Egg Dip) are sure to remain a beloved favorite.
 
Now you know the whole story.
 
Prep time:  10 minutes
Cook time: 17 minutes
Yield:  8 servings
 
Ingredients 
6 large hard cooked eggs, peeled and diced
3 ounces softened cream cheese
1/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 teaspoons yellow mustard
1 teaspoon garlic powder
2 teaspoons Sriracha Thai hot sauce, or more or less to taste
salt and freshly ground black pepper to taste
2 tablespoons snipped fresh chives, for garnish
1 teaspoon sweet paprika, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Combine hard cooked eggs, cream cheese, mayonnaise, vinegar, mustard, garlic powder, Sriracha, salt and pepper in a food processor.
3.  Pulse until you get a somewhat chunky consistency, about 30 seconds.
4. Taste, and if necessary, adjust seasonings to suit your taste.
5. Spoon the egg dip into a bowl.
6. Garnish with chives and a sprinkle of paprika. Store in an airtight container in the fridge.

​ChefSecret:  The best way I have found to boil eggs is to place them in a small saucepan and cover with cold water. Put a lid on it and bring just to a boil. When the water starts to boil remove the pan from the heat and let the eggs steep for 15 to 17 minutes. Then, shock them in cold water and ice cubes. This will make it easier to remove the shells.

Quip of the Day:  Q. Why did the egg break up with the frying pan? A. It felt like it was always getting too much heat.
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