Deviled egg and halved lengthwise, and the yolks are removed. The yolks are then mashed and mixed with a variety of other ingredients, such as mayonnaise and mustard. Tartar sauce or Worcestershire sauce are also sometimes used. Other common flavorings include: diced pickle or pickle relish, salt, ground black pepper, powdered cayenne pepper or chipotle chilies, turmeric, vinegar, ketchup, green olives, pimentos, poppyseed, thyme, cilantro, minced onion, pickle brine, caviar, cream, capers, and sour cream. Contemporary versions of deviled eggs tend to include a wider range of seasonings and added ingredients, such as garlic, horseradish, wasabi, sliced jalapeños, cheese, chutney, capers, salsa,
Steak tartare Slavic regions. The first reference (to "tartar steak") in fact seems to come from America in 1889. In the early twentieth century what is now generally known as "steak tartare" was called "steack à l'Americaine". Steak tartare was a variation on that dish; the 1921 edition of Escoffier's "Le Guide Culinaire" defines it as "steack à l'Americaine" made without egg yolk, served with tartar sauce on the side. The current name is a shortening of the French original ""à la tartare"", literally meaning "served with tartar sauce", a dish popular in the 19th and early 20th centuries. Over time, the