Deviled eggs with a bit of history

 

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.

Notes

*To Hard Boil Eggs: Place the eggs into a pot or saucepan that they fit nicely in a single layer. Add 1 Tbsp of salt. Cover the eggs with 1 inch of cold water. Cover the eggs and heat them over medium heat until they come to a rolling boil (10-15 minutes). Remove the pan from the heat and let the eggs stand for 3 minutes. Drain the eggs and fill the pot with changes of cold water, until the eggs are cooled. Remove the eggs from the water and let them dry. Store deviled eggs in the refrigerator for up to 1 week. 

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