Jacques Pepin’s Weird and Wonderful Recipe Is Better Than Deviled Eggs (2024)

FAQs

What is so devilish about deviled eggs? ›

The term likely comes from the connection between spiciness and the presumably hot temperatures in hell. Since the word "devil" does have negative connotations, though, some groups of people prefer to call the dish "stuffed eggs," "salad eggs," or "dressed eggs."

Chef Jacques Pépin has been part of Food & Wine's history since his soufflé recipe appeared in the very first issue of Food & Wine in March of 1978. Since then, he's taught us not just the art of a perfect soufflé, but how to make show-stopping duck, crêpes, omelets, gnocchi Parisienne, and other French essentials.

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute.

“I wasn't able to say I was lucky, because my mother would rather us say that we were blessed, and she also didn't like that lucky sounded like Lucifer,” she told Rolling Stone in 2010. “Deviled eggs were called 'angeled' eggs. I wasn't allowed to eat Lucky Charms, but I think that was the sugar.

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

Jacques is obviously a famous chef, and a brilliant one, but he's also the best home cook I've ever met. He's a chef with a home cook's sensibility, and has never stopped being inventive.

Through his career he has cooked for Charles de Gaulle and with Julia Child, run award-winning restaurants, penned a New York Times column and earned three Michelin stars … and those are a mere few among his many accomplishments.

He is especially remembered for the Julia and Jacques Cooking at Home television series, for which both he and Julia Child won a Daytime Emmy Award in 2001. An American citizen for more than half a century, Pépin is also the recipient of three of the French government's highest honors.

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).

How bad are deviled eggs for you? ›

But the name, which ostensibly refers to cooking them with a lot of spicy seasonings, could just as easily refer to the hell this dish can wreak on your diet if you're not careful. Classic deviled eggs are made with egg yolks mashed with mayonnaise, another egg-based food, doubling up on the unhealthy saturated fats.

For National Deviled Egg Day, we're taking it back to Ancient Rome…. where serving deviled eggs was often referred to as “ab ova usque ad mala.”

Egg intolerance

This may be caused by a lack of enzymes, or sensitivity to ingredients like additives or naturally existing chemicals. An egg intolerance won't produce antibodies, but it may create digestive symptoms like nausea, vomiting, cramping, pain, and diarrhea.