It's time to take another old recipe and adapt it to our modern needs and ways of cooking.

This time, I return to the vintage book that made me start this project. I am talking about "Buna Menajeră – Carte de bucate, practică" by Ecaterina Dr. S. Comsa, dating back to the 1930s.

Today, I decided to present a warm and slightly reimagined version of deviled eggs, or as we call them here, ouă umplute.

Just like every time I work with an old recipe, I kept its core intact and made just enough changes to make it more relevant for today's cooking and dining preferences.

So here's what I did:

Instructions

• Boil the eggs: Boil the eggs for 9–10 minutes.
• Quickly cool them in ice water and peel them.
• Cut them in half lengthwise and remove the yolks.

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• Make the filling: Mash the boiled yolks with a fork.
• Mix with the softened butter until creamy.
• Add the raw yolk, ham, chives, cream, salt, and pepper.

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• Mix well.
• Assemble and prepare for baking: Fill the egg whites with the mixture.

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• Place them in a lightly greased baking dish. You can make individual portions or arrange them all together.
• Flavor the cream: Combine the cooking cream with salt, pepper, garlic powder, and paprika.
• Pour it around (not over) the eggs.

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• Add the panko: Mix panko with a bit of olive oil or melted butter.
• Sprinkle over each egg half.
• Bake: Bake in a preheated oven at 180°C for 12–15 minutes, until the panko is lightly golden and the cream is bubbling.

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• Make the parsley oil: Boil the parsley for a couple of seconds, and then place them in ice water.

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• Transfer the parsley to a blender cup along with the olive oil and blend until combined. Strain if you want a smooth finish.

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• Serve: Remove the eggs from the oven and let them rest for 2–3 minutes. Drizzle with parsley oil.
• Serve as a warm appetizer, ideally with a light green salad.

Now, with my version finished, I'll leave the original recipe as well so you can try both of them if you want:

Deviled Eggs with Ham (Original Recipe)

Ingredients:

• 10–12 eggs
• 150 g lean cooked ham
• 1 tbsp butter
• 3 raw egg yolks
• 1 small onion, finely chopped
• 2–3 tbsp sour cream (plus 5–6 tbsp for baking)
• 3 stiffly beaten egg whites
• Chopped parsley
• Salt, pepper, crushed breadcrumbs

Instructions:

1. Boil the eggs, peel, and halve.
2. Mash the yolks finely.
3. Mix ham, butter, raw yolks, onion, parsley, salt, pepper, and sour cream.
4. Fold in beaten egg whites.
5. Stuff the egg whites with the mixture.
6. Place in a buttered pan, pour over the extra sour cream, and sprinkle with breadcrumbs.
7. Bake until lightly browned.

Differences Between the Old and the New

Okay, now let's talk about the changes I made. So, when adapting this stuffed eggs recipe to today's kitchen, I wanted to keep its essence intact while modernizing it for ease and flavor.

The original version used a large quantity of eggs, butter, and even raw egg whites folded in for lightness. While charming, this method felt a bit too rich for our current tastes and a bit cumbersome for a weekday dinner or a casual get-together.

That's why, in my version, I reduced the egg quantity for a smaller batch, ideal for sharing with the family. Instead of raw onion, which can overpower, I swapped it with delicate chives that add freshness without harshness. Furthermore, I used panko instead of crushed breadcrumbs for a modern, crispier texture.

And last but not least, the paprika and parsley oil bring just an extra layer of flavor complexity.

Nutrition-wise, this version balances protein and fat with lighter elements and a hint of fresh herbs. It keeps the cooking process approachable while delivering extra flavor.

Therefore, it is safe to say that this reinterpretation blends tradition and contemporary ease, making it perhaps one of the best deviled eggs recipe you'll try – and a surefire crowd-pleaser for both nostalgic foodies and modern cooks.

A Little History About Deviled Eggs

And if you are wondering about the history of this popular dish, then let me tell you that the concept of deviled eggs dates back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starter.

The term "deviled" first appeared in 18th-century England to describe spicy or zesty foods. Traditionally, "deviling" involves using mustard, pepper, or other bold seasonings.

However, in the Romanian cuisine, stuffed eggs recipe with ham, butter, and cream was considered a luxurious dish often served at festive tables, including Easter and Christmas. So, it is safe to say that the version found in Buna Menajeră reflects this European legacy, bringing elegance and indulgence to simple eggs.

Frequently Asked Questions

Curious about how to cook deviled eggs or how to keep them fresh? Here's what you need to know:

Q: Can deviled eggs be frozen?

A: No, freezing changes the texture of both the eggs and the filling, making them watery and rubbery when thawed.

Q: Can deviled eggs give you diarrhea?

A: If stored improperly, yes. Deviled eggs can harbor bacteria if left at room temperature too long. Always refrigerate and consume within 2 days.

Q: Can deviled eggs be made in advance?

A: Yes! You can prepare them up to a day in advance. Store them covered in the fridge and add toppings just before serving.

Q: How did deviled eggs get their name?

A: "Deviled" refers to the use of spicy seasonings (like mustard or pepper) that make the eggs "hot" or "zesty."

Q: Where did deviled eggs originate?

A: Deviled eggs have roots in ancient Rome but evolved in Europe, particularly in England and later America. In Romania, versions like warm stuffed eggs are common for festive meals.

Conclusion

With this reinterpretation of deviled eggs recipe, we're celebrating a timeless classic while giving it a fresh, modern twist. Whether you prefer the stuffed eggs recipe from the 1930s or our updated version, these warm stuffed eggs are sure to impress.

Watch the full video for this recipe below and on our YouTube channel, and don't forget to like and subscribe for more cooking adventures!

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