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Deviled egg - Quiz
Deviled egg
  • 1. How should hard-boiled eggs be sliced to prepare deviled eggs?
A) Into thirds
B) Into quarters
C) Crosswise
D) Lengthwise
  • 2. What part of the hard-boiled egg is removed during preparation?
A) The yolk
B) The white
C) The membrane
D) The shell
  • 3. What is mixed with the mashed yolks?
A) Water
B) A fat-based product
C) Fruit juice
D) Vegetable oil
  • 4. Which of the following is listed as a common fat-based ingredient?
A) Mayonnaise
B) Lard
C) Olive oil
D) Margarine
  • 5. What is done to the yolk mixture before it is put back into the egg whites?
A) It is deep-fried
B) It is frozen
C) It is discarded
D) It is scooped into the egg cup
  • 6. What does the text say about the standardization of deviled egg recipes?
A) The standard recipe is ancient
B) There is a strict federal standard
C) There is no standard recipe
D) Recipes must be approved by chefs
  • 7. What common ingredient might replace sour pickles in some recipes?
A) Olives
B) Capers
C) Sweet pickle relish
D) Fresh cucumber
  • 8. Who introduced deviled eggs to the United States?
A) The Italians
B) The French
C) The Spanish
D) The British
  • 9. When are deviled eggs typically served in the United States?
A) As a midnight snack
B) As a dessert
C) As appetizers
D) As a main course for breakfast
  • 10. What is often used to dust the top of deviled eggs?
A) Paprika
B) Flour
C) Sugar
D) Cinnamon
  • 11. In what city was the earliest known American deviled egg recipe published?
A) Montgomery
B) New York City
C) Chicago
D) Los Angeles
  • 12. In what year was the earliest known American recipe printed?
A) 1940
B) 1877
C) 2019
D) 1923
  • 13. Who suggested saving egg cartons for carrying deviled eggs in 1923?
A) The Montgomery Advertiser
B) McCormick
C) A local chef
D) Wanda Barton
  • 14. By what decade had deviled eggs become standard fare at picnics and parties?
A) 1950s
B) 1920s
C) 1930s
D) 1940s
  • 15. According to a 2019 survey, what percentage of Americans planned to eat deviled eggs on Easter Sunday?
A) 61 percent
B) 81 percent
C) 21 percent
D) 41 percent
  • 16. What is the British English term for deviled eggs?
A) Angel eggs
B) Stuffed eggs
C) Devilled eggs
D) Dressed eggs
  • 17. In which regions are deviled eggs popular?
A) Europe, North America and Australia
B) Asia, South America and Africa
C) Greenland and Iceland
D) Antarctica and the Arctic
  • 18. When did the adjective 'devilled' first appear in print?
A) Mid-1500s
B) Mid-1700s
C) Mid-1800s
D) Mid-1900s
  • 19. The term 'devil' in reference to highly seasoned food was in use by which century?
A) 16th century
B) 18th century
C) 19th century
D) 20th century
  • 20. Why are terms like 'angel eggs' used in some Southern and Midwestern US church functions?
A) To avoid using the word 'devil'
B) Because they contain angel food cake
C) Because they are sweet
D) Because they are vegetarian
  • 21. Where is the earliest known recipe for a stuffed egg believed to have originated?
A) Germany
B) Andalusian region of Spain
C) England
D) France
  • 22. What was the 13th-century Andalusian egg mixture combined with to fasten the egg halves?
A) Glue
B) A small stick
C) Cream cheese
D) Toothpick
  • 23. Who suggested filling hardboiled eggs with 'farsing stuffe' in 1585?
A) Julia Child
B) Fannie Farmer
C) Thomas Dawson
D) Escoffier
  • 24. Which book first suggested using mayonnaise in deviled eggs?
A) The Good Huswifes Jewell
B) The Boston Cooking School Cook Book
C) The Joy of Cooking
D) Mastering the Art of French Cooking
  • 25. What type of sauce is 'fra diavolo' mentioned as being similar to in usage of the word 'devil'?
A) A mild herb broth
B) A spicy or zesty food
C) A sweet dessert
D) A dairy-based dip
  • 26. How are deviled eggs generally served?
A) Hot
B) Cold
C) Room temperature
D) Frozen
  • 27. What was the 13th-century Andalusian stuffing mixture primarily flavored with?
A) Honey and raisins
B) Bacon and cheese
C) Mustard and mayonnaise
D) Cilantro, pepper, and onion juice
  • 28. Why are 'Russian eggs' in Germany named that way?
A) Because they use Russian caviar
B) Because they are served on Russian salad
C) Because they were invented by a Russian chef
D) Because the recipe originated in Russia
  • 29. Which of these is a common flavoring for egg yolks in German cuisine?
A) Liver paté
B) Caviar
C) Anchovies
D) White bread
  • 30. What is the French name for deviled eggs?
A) Oeuf mimosa
B) Uova ripiene
C) Töltött tojás
D) Gevuld ei
  • 31. When did the term 'devilled eggs' first appear in print in English?
A) 1786
B) 1886
C) 1686
D) 1586
  • 32. During which holiday are 'uova ripiene' usually prepared in Italy?
A) Carnival
B) New Year's Eve
C) Christmas
D) Easter
  • 33. What is a signature ingredient for Swedish fyllda ägghalvor?
A) Caviar
B) Tomato
C) Liver paté
D) English mustard
  • 34. In Hungary, what is the egg yolk mixed with before being served as an appetizer?
A) White bread soaked in milk
B) Tuna and capers
C) Liver paté and pickles
D) Caviar and sour cream
  • 35. What is the Romanian name for deviled eggs?
A) Bajd mimli
B) Fyllda ägg
C) Jajka faszerowane
D) Ouă umplute
  • 36. Which ingredient is often added to the yolk mixture in Romania to create a unique stuffing?
A) Tabasco sauce
B) English mustard
C) Liver paté
D) White bread
  • 37. Where are deviled eggs a popular buffet dish?
A) United Kingdom
B) Hungary
C) Romania
D) Italy
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