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