Deviled Eggs & Other Devilled Foods - Defined - Types

Underwood Deviled Ham or Deviled Tongue Vintage Ad

Underwood Deviled Ham or Deviled Tongue Vintage Ad © 1921

Deviled Eggs, Devilled fish, meat, bones, etc., such as pork spareribs, ham, lobster meat, sardines, kidneys, boned legs of cooked poultry, salmon steaks, etc., are the articles highly seasoned, or spread with a highly seasoned paste, then broiled and served with or without a pungent sauce appropriate to the food.


Mix two level tablespoonsful of flour with two tablespoonsful of milk or water until smooth and stir into one cup of milk scalded over hot water. Stir until thick and smooth, then let cook six or eight minutes, and set aside to cool a little.

Then add two level tablespoonsful of Underwood Deviled Ham and the well-beaten yolks of three eggs. Mix the ham and yolks smooth with a little of the sauce, then add to the rest of the sauce and fold in the whites of the eggs beaten dry.

Turn into a hot and well-buttered frying-pan, let stand on the top of the range two or three minutes, then put into the oven. Let stand about five minutes or until a silver knife cut down into the mixture does not show liquid egg.

Score the top of the omelet at right angles to the handle of the pan, fold at the scoring and turn on to a hot dish. If preferred, the omelet may be made plain, and the ham spread over it before rolling. Deviled turkey or tongue, either entire or in part, may be substituted for the ham. (Very light and delicate.)


  • 4 hard-cooked eggs
  • 1 1/2 teaspoons vinegar
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt Dash pepper
  • 1/2 teaspoon sugar
  • 1 1/2 tablespoons melted butter
  • 1/4 teaspoon Worcestershire sauce
  • 1 cup White Sauce


Cut eggs lengthwise into halves. Combine egg yolks with next 7 ingredients. Beat together until well blended and smooth. Fill whites with yolk mixture. Place in baking dish and cover with white sauce. Bake in a moderate oven (350°F.) 15 minutes. Serve on hot biscuits or toasted English muffins. Serves 4.

Use 3/4 cup condensed mushroom soup thinned with 1/4 cup milk instead of white sauce.

Omit white sauce and bake in Tomato Sauce.


  • 4 hard-cooked eggs
  • 2 tablespoons anchovy paste
  • 1/4 cup Mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped nuts
  • 8 ripe olives, chopped
  • Salt and pepper to season
  • 1 can condensed mushroom soup


Cut eggs into halves. Mash yolks, add next 7 ingredients and blend thoroughly. Refill whites of eggs. Place in casserole, cover with mushroom soup and bake in moderate oven (350°F.) until heated through. Serve on toast. Serves 4.


  • 4 hard-cooked eggs
  • 3/4 cup chopped mushrooms
  • 1 tablespoon minced parsley
  • 1 tablespoon butter
  • 2 tablespoons chili sauce
  • Salt and pepper
  • 3/4 cup cooked tomatoes
  • 2 tablespoons grated cheese

Cut eggs into halves. Remove yolks and mash. Sauté mushrooms and parsley in butter until tender and combine with egg yolks, chili sauce, salt and pepper. Refill whites. Place in baking dish, cover with tomatoes and cheese and bake in moderate oven (350°F.) until heated through. Serves 4.

Deviled Eggs

  • 6 hard-cooked eggs
  • 1 tablespoon chives, chopped
  • Pepper and salt
  • 2 tablespoons Hellmann’s Blue Ribbon Mayonnaise

Halve eggs. Remove volles, mash, add pepper and salt and moisten with mixture or chives and mayonnaise. Replace in egg whites and sprinkle additional chives over tops.


Remove the shells from 6 hard cooked eggs. Cut carefully in halves, lengthwise; remove the yolks. Set aside the whites in pairs. Mask yolks and rub through a sieve. Season with salt, pepper, prepared mustard and vinegar. Beat until well blended.

Refill the whites with mixture, spread smooth, put together in pairs, press firmly. Spread the remainder of mixture in a shallow dish; dispose eggs above and cover with a thin white sauce. Sprinkle top with buttered crumbs and bake in oven until crumbs are brown.


  • 4 hard-cooked eggs
  • 1/2 teaspoon prepared mustard
  • 4 teaspoons Mayonnaise or Cooked Salad Dressing
  • Dash of pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon chopped chives
  • 1/4 teaspoon salt
  • 8 anchovy fillets


Cut eggs into halves lengthwise. Remove yolks, mash, add remaining ingredients (except fillets), and mix well; fill each egg white half and garnish with an anchovy fillet.

Deviled Eggs l

  • 6 hard-cooked eggs
  • 1/4 teaspoon salt
  • 1 tablespoon Mayonnaise
  • 1/4 teaspoon mustard
  • 1/2 tablespoon butter
  • Paprika

Cut eggs in halves. Mash yolks, and mix with salt, mustard and softened butter. Fill cavities in egg whites. Sprinkle with paprika.

Deviled Eggs II

Peel hard-cooked eggs while hot; cut in halves lengthwise and remove yolks carefully; mash, season with salt, mustard and pepper. Add soft butter, finely chopped olives, pimientos and onion, and mix thoroughly; refill whites.

Garnish mold with thinly sliced carrot and sprinkle with parsley. Turn in 1 cup tomato aspic. Arrange half of eggs on this; cover with half of remaining aspic; repeat, using aspic for top layer. Set aside until firm. Turn onto platter and serve. Garnish with lettuce and watercress.


  • 6 hard-cooked eggs
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dry mustard
  • 1 tbsp. Lea & Perrins Worcestershire Sauce
  • About 2 tbsp. salad dressing or vinegar to moisten


Halve eggs, slip out yolks. Mash yolks with seasonings and moisten with salad dressing or vinegar. Refill whites with yolk mixture, heaping lightly.

Deviled Eggs with Rice

  • 6 Hard-Cooked Eggs
  • Cream
  • 3 Cups Cooked Rice
  • 1 Onion, Minced
  • 1/2 Tablespoon Butter or Butter Substitute
  • 1/2 Teaspoon Salt
  • 2 Crackers, Ground
  • 1 1/2 Cups Medium White Sauce


Cut eggs in halves lengthwise. Remove yolks. Mash. Add onion, butter or butter substitute, salt, and crackers. Moisten with cream. Refill whites. Arrange filled eggs on bed of rice. Serve with white sauce. 6 servings.


Boil eggs until hard, cut in halves and take out yolks, mash and add salt, pepper, vinegar, butter and a pinch of mustard, a few drops or Tabasco sauce and enough mayonnaise dressing to moisten. Put back into the whites.

Deviled Eggs

  • 4 hard-cooked eggs
  • 1/2 tsp. dry mustard
  • 1 tsp. salt
  • 1 tsp. vinegar
  • 1/4 tsp. Worcestershire sauce
  • 2 drops tabasco sauce
  • 1 tbsp. chili sauce
  • 1 tbsp. mayonnaise

Make a paste of these ingredients with cooked yolks and fill egg whites cut in half. Arrange on lettuce and sprinkle with paprika. Use remainder of paste in white bread sandwiches.

(Boston cooking school)

Beat well three eggs, add a half cup of grated cheese and a half cup of Underwood Deviled Ham. Salt to taste. Stir together with one small cup of cream. Let thicken in double boiler and serve on toasted bread.

(Boston cooking school)

Make into a paste a breast of chicken and a small can of Underwood Deviled Ham. Add a little finely grated cheese. Spread the mixture on small pieces of toast and serve.

(Boston cooking school)

With a small can of Underwood Deviled Turkey or Chicken mix three hard-boiled eggs chopped fine, and moisten with a thin white sauce made by cooking together one tablespoonful each of butter and flour, and one cup of milk.

Add more seasoning if desired. Melt one tablespoonful of butter in a saucepan, and mix with it one cupful of cracker crumbs. Put a layer of the crumbs in shells or a shallow pudding-dish, then put in the meat, cover with the remainder of the crumbs, and bake till brown.


One-quarter cup of Underwood Deviled Ham. One-quarter cup of Underwood Deviled Turkey. One-quarter cup of soft bread crumbs. One hard-boiled yolk of egg. (This may be omitted.) Three-quarters cup of milk. One whole egg and the white or yolk of another.

Beat the eggs and add the milk. Mix the ham, turkey, sifted yolk of hard-boiled egg, and the bread crumbs together thoroughly, then gradually add the liquid mixture. Turn into timbale molds thoroughly buttered, filling the molds two thirds full.

Set the molds into a baking pan on paper folded ten or twelve times (for a trivet) and surround with boiling water, letting this come half way to the top of the molds. Cook in the oven or, covered, upon the top of the range until the centers are firm.

Serve with a cup of white sauce. Half a cup of cooked peas may be added to the sauce. Ham may be used alone, but the combination of turkey and ham is particularly good. The recipe makes six timbales.

(Boston cooking school)

With one cupful of warm mashed potato, seasoned slightly with salt, mix one teaspoonful of butter, one beaten egg, one tablespoonful of milk, and one-fourth cupful of flour. Roll out on a floured board till one-half inch thick, and divide into six portions.

In each one wrap up one generous teaspoonful of Underwood Deviled Tongue or Ham. Dip in beaten egg and fry like fish balls, or brush over with melted butter and bake fifteen minutes till puffy and brown.

(Boston cooking school)

Mix with Underwood Deviled Tongue three times its bulk of mashed or chopped potato, season with salt and moisten with soup stock or water. Melt a tablespoonful of butter in a frying pan, put in the hash and cook slowly and evenly till a brown crust is formed on the bottom. Loosen from the pan with a knife and fold like an omelet. Serve hot.


To small can of Underwood Deviled Ham add three small mashed potatoes, one egg, four soda crackers rolled to fine crumbs; salt and pepper to taste. Mix thoroughly and shape into small cakes. Fry brown in hot lard. Delicious with poached egg.


One small can Underwood Deviled Ham, one small cream cheese. Break up cheese with fork and mix with ham, tossing lightly. Mold into small balls, and serve on lettuce with mayonnaise.


With one pint thick cream sauce mix small can Underwood Deviled Ham. Put in individual dishes while hot, break an egg in each, and bake until white of egg is set. If preferred, serve in one large dish with as many eggs as desired.


One-half cup Underwood Deviled Ham; one cup boiled rice, or freshly mashed potato; two eggs beaten light; one cup flour with teaspoon of baking powder sifted in; a little cream. Blend thoroughly in order given, adding cream until soft enough to drop by spoonful. Fry in deep hot fat, and serve at once.

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