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,
Tartar (horse) of eight foals produced by the Duke of Cumberland's mare Ruth. The name "Tartar" had previously been used for several other horses in the 18th century. The most notable was a Yorkshire-bred racehorse who sired Herod and was therefore the paternal great-grandsire of the St Leger winner who shared his name. Until 1913, there was no requirement for British racehorses to have official names, and the horse who later became known as Tartar competed in 1792 as "Ld A. Hamilton's ch. c. by Florizel out of Ruth". There is no record of Hamilton's colt competing in public until the autumn