🥚 National Deviled Egg Day (November 2)
The humble deviled egg 🥚 has been stirring appetites—and debates—since the ancient Romans served up boiled eggs seasoned with spicy sauces at lavish banquets. But it was in the 18th and 19th centuries that the term “deviled” took root, referring to foods prepared with zesty ingredients like mustard or pepper. By the 1950s, the dish had become a staple of American picnics, potlucks, and Sunday suppers—a portable, protein-packed bite of creamy nostalgia. Every Southern grandmother swears her version is best, and every holiday buffet table proves there’s no single right answer.
From paprika-dusted perfection to truffle-topped experimentation, deviled eggs have earned cult status in both fine dining and backyard cookouts (my own brother swears by a sliver of anchovy on the top, and he’s not wrong – it’s delicious). Deviled eggs bridge generations and community and social lines—finger food for the church basement and the cocktail lounge. Legend has it that even President Eisenhower requested them at White House luncheons, and modern chefs have gone so far as to “deconstruct” the classic into mousse and foam. Still, the heart of it remains simple: boiled eggs, a little spice, and a touch of devilish mischief. 🥚 🥚 😈✨
The great chef, Jacques Pepin, offers a very unique spin on the standard deviled egg – his mother’s in fact – whereby she sautees the egg, filled side down, in a pan and develops a nice, tasty crust on top. Verdict: it SO works.
👨🍳 Jacques Pépin’s “Oeufs Jeannette” (Stuffed Deviled Eggs)
Ingredients
- 6 jumbo eggs (preferably organic)
- 1 tsp chopped garlic
- 2 Tbsp chopped fresh parsley
- 2–3 Tbsp whole milk
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 2 Tbsp vegetable oil (peanut oil preferred)
For the vinaigrette/dressing:
- 2–3 Tbsp reserved yolk mixture
- 1 Tbsp Dijon-style mustard
- 1 Tbsp water
- 4 Tbsp extra-virgin olive oil
- Dash of salt and pepper to taste
Directions
- Place the eggs in a saucepan, cover with boiling water, and cook for about 9-10 minutes. Drain, crack shells gently, and cool in ice water for 15 minutes.
- Peel under cold water, slice lengthwise, and remove yolks to a bowl.
- Mash yolks with garlic, parsley, milk, salt, and pepper into a coarse paste. Reserve 2–3 Tbsp of this mixture for dressing.
- Spoon the yolk filling back into the whites.
- Heat oil in a nonstick skillet over medium heat; place eggs stuffed-side down and brown 2-3 minutes. Arrange on a platter, stuffed-side up.
- Whisk the reserved yolk mixture with mustard, water, olive oil, and seasoning. Drizzle over warm eggs and serve with crusty bread.
Chef’s Tip: The secret lies in the sear — browning the stuffed side gives Jacques’s version its irresistible flavor and texture. 🥂
Adapted from Food & Wine and Simply Recipes.
Other Sources & Images: McCormick Spices, Jessica Gavin, All Recipes, PBS