One of my all time favorite dishes in the summer time are deviled eggs. You can find them every where from family picnics and reunions to church gatherings and town wide picnics. There seems to be as many variations and recipes for deviled eggs as there are places to serve them. It was the ancient Romans that first served eggs seasoned with broth and wine that introduced the idea of dressing eggs up. However it would be the Europeans that would take the eggs one more step and stuff the eggs with cheese, sweet spices, and other sauces.
The variation of these eggs would find its way to England. The term "deviled" would be used as a descriptive word in many cookbooks around the late 1700s. The term was used to describe the spicy dishes or dishes that were broiled or fried.
- 6 hard boiled eggs, peeled *
- 3 Tbsp mayonnaise (sour cream or plain yogurt can also be used for a lighter variation)
- 1 ½ tsp mustard (choose your favorite)
- 1 ½ tsp white vinegar
- ½ tsp sugar
- 1/8 tsp salt (more to taste)
- dash ground white pepper
- Paprika (to garnish)
Instructions
- Cut the hard boiled eggs in half and place the yolks in a medium bowl. Set the whites aside.
- Add remaining ingredients (except paprika) to the yolks and mash together until smooth. Taste and add more salt and pepper, if desired.
- Using a pastry bag fitted with a wide tip, or a ziploc bag with a corner snipped off, fill each egg white with roughly 1 tsp of mashed yolk.
- Sprinkle paprika over top as a garnish.
