Deviled Eggs- A classic starter or an appetizer- Hard boiled egg shelled and cut into half, remove the yolk and mix with seasonings and filling back to the white shell, garnished with olives , parsley etc.
The origin of this dates back to 13 th century and it is believed that Romans had a culture that their guests were welcomed with dishes made of egg seasoned with herbs and spices as a symbol of nobility since the medieval age . It was usually served as a first course of the meal with many variations. A written document was found about this type of stuffed egg recipe were found in Andalusian region of Spain in 13th century which the yolks were mixed with cilantro, onion, fermented barley or fish sauce, pepper and salt and stuffed back into the hollow white part and both the part were closed with a tooth pick and served in rich banquets.
The dish was popularized in North America by 19th century were a variation of mixing mayonnaise with the stuffing.
Today Deviled eggs took prominent place in European and American cuisine by its simplicity and uniqueness which it can add to any parties.
Hard boil the eggs for ten minutes, drain and cool. Remove the shell, cut the egg horizontally and take out the yolks.
Grate the yolks , mix with all other ingredients, check the seasoning.
Fill it in a piping bag and pipe it over the boiled whites hollow part, garnish with sliced olives and a sprig of parsley.
Serve chilled.