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In France, they are called “œufs mimosa;” in Sweden, fyllda ägg. In South America, they are “huevos a la peruana;” in Poland, “ajka faszerowane.” In various English-speaking countries, they have been called “Russian eggs,” “stuffed eggs” and “dressed eggs.”
Here, they are deviled eggs (or what to do with all those hard-boiled eggs you dyed for Easter), and they are popular, a favorite from the past that has undergone a renaissance in recent years.
“My recipe is from the 50s,” wrote Kathy Aleman, a member of FLORIDA TODAY’s food-centric Facebook group, 321 Flavor: Where Brevard Eats.
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