Wednesday, March 2, 2011

Deviled Eggs are an evil goodness.

How can an appetizer that tastes so good, be associated with an image that embodies evil; the Devil?  Well actually, it doesn’t; the term “deviled” came about in the 18th century, when more spicy ingredients, were added to the filling.  The “stuffed” egg originated back in Ancient Rome, and as it was introduced to Europe, ingredients changed depending on what part of the country you were in.  For example, in the Slavic countries, the filling consisted of caviar and remoulade (tartar sauce).
Personal opinion here, but for any Deviled Egg recipe, the most devilish part is the gas they cause.  They taste so good going down, but later on….well, you get the picture.
So, first I’m going to give you a recipe for the typical United States type of Deviled Egg; then I will post my personal recipe which includes the ingredient that makes it truly deviled…cayenne pepper.
Deviled Eggs – United States version
6 hard-cooked eggs, peeled and cut lengthwise
¼ cup mayonnaise or salad dressing
½ tsp dry ground mustard
½ tsp white vinegar
1/8 tsp salt
¼ tsp ground black pepper
Paprika for garnish
Remove the egg yolks to a small bowl, mash with a fork.  Add mayonnaise (or salad dressing), dry mustard, vinegar, salt and pepper; mix thoroughly. Fill the empty egg white shells with the mixture; sprinkle lightly with paprika.  When filling the shells, you can either fill them by spoon, or put mixture in piping bag and use a fancy tip.

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Makes 12 Deviled Eggs

Diablo’ Eggs  - my personal version of this recipe

12 large eggs
2 Tbsp Miracle Whip
2 Tbsp mayonnaise
1 Tbsp yellow mustard
¼ tsp salt
1/8 tsp each ground black pepper and cayenne pepper
In large saucepan, cover eggs with cold water; bring to boiling on high heat.  Remove from heat, let stand for 20 minutes; drain, rinse with cold water; peel.
Halve the eggs lengthwise; place the yolks into a medium bowl; mash with a fork.  Add Miracle Whip, mayonnaise, mustard, salt, black and cayenne peppers; mix thoroughly until smooth.  Place mixture into a piping bag (or a plastic bag with one corner cut off), and pipe mixture back into the egg halves where the yolks once were.
Sprinkle paprika over whites and egg mixture.
Makes 2 dozen.

Mary Cokenour
March 23, 1996