The earliest known American recipe for deviled eggs was printed in the Montgomery Advertiser, a local news publication in Montgomery, Alabama, in 1877. The first known recipe to suggest the use of mayonnaise as an ingredient in deviled eggs was in the 1896 version of an American cookbook named The Boston Cooking School Cook Book by Fannie Farmer. Preparation and ingredients Cooled hard-boiled eggs are peeled and halved lengthwise, with the yolks then removed. (They can be cut crosswise for more filling). The yolk is then mashed and mixed with a variety of other ingredients.<ref>[https://www.bbc.co.uk/dna/h2g2/A39787131The Art of Making Devilled Eggs] (2008-08-08)</ref> These usually incorporate a fat-based product (such as butter, heavy cream, or mayonnaise) with spicy and/or piquant ingredients to contrast taste (and, sometimes, texture). One recipe has the yolks mashed with mayonnaise, dijon mustard, vinegar, pickle relish and salt and pepper. The yolk mixture is then scooped into each egg "cup" formed by the firm egg whites. Ingredient choices vary widely and there is no "set" standard recipe. Although mayonnaise is most common, some recipes use butter, and sweet pickle relish sometimes replaces the sour pickles. Variations There are many variations on the basic recipe that may add ingredients such as: In different countries In the United States, deviled eggs are a common dish that are typically served as hors d'oeuvres or appetizers during gatherings and parties. The eggs are boiled, cooled, shelled, and then sliced in half. The yolk is then removed and mixed with other ingredients, such as mayonnaise, mustard, vinegar, pickle relish, and other spices and herbs. It is then blended into a smooth paste which is used to fill the hollowed-out egg whites. They are generally served cold and are often dusted with paprika. The earliest known American recipe for deviled eggs was printed in the Montgomery Advertiser, a news publication in Montgomery, Alabama, in 1877. The first known recipe to use mayonnaise as an ingredient in deviled eggs was in the 1896 version of an American cookbook named The Boston Cooking School Cookbook by Fannie Farmer. In this early recipe, the mayonnaise was recommended as a binding agent for the yolk mixture. Deviled eggs have been a popular dish in the United States dating as far back as the 1920s. In 1923, Wanda Barton suggested in her newspaper column, “Home-Making Helps”, to save egg cartons because “they are fine for carrying boiled or deviled