By Lia Blanchard
I was asked to bring a food to an Easter potluck this Sunday, a dish I am “known for”. Being Easter, I decided on deviled eggs. (Too obvious, maybe?)
What does the devil have to do with eggs?
Although we humans have been stuffing eggs for at least a millennium, it wasn’t until the 1700s that they were referred to as “deviled”. In culinary circles, “deviled” means the food is especially dark and rich, as in deviled chocolate, or spicy, as in deviled ham or eggs.
Devilishly, deliciously multi-talented
What I love most about deviled eggs is that there are an infinite number of ways to prepare them! Whether one prefers tang, spice, or even sweetness, there is a deviled egg recipe for you. Once you have the basic recipe prepared, mix and match any of the following ingredients and/or toppings to your preferred taste:
- Spices: Garlic, black pepper, curry, paprika, chili powder, basil, seafood seasoning, cayenne
- Veggies: Sweet pickles, jalapenos, green chiles, onions, parsley, scallions, celery, avocado, wasabi, hummus, olives
- Meats: Bacon, ham
- Seafood: Crab, shrimp, lobster, caviar, smoked salmon, anchovy, herring
- Condiments: Worcestershire sauce, Dijon mustard, honey mustard, salsa, tartar sauce, chutney, horseradish
- Grated cheese: Cheddar, Parmesan, or Romano
Really, the list is infinite. I’ve been known to make a huge batch of eggs, then separate the yolk mixture into a number of different bowls and create all sorts of taste combinations. Labeling them as part of presentation makes it extra fun – folks seem to enjoy trying all of the different flavors. For festivities with an international flair, try a recipe popular in another country.
Thanks in large part to the efforts of the “Incredible Edible Egg” campaign put forth by the American Egg Board, eggs seem to have mostly recovered their reputation as unhealthy cholesterol bombs and are now recognized as a low-calorie source of high quality protein. (That’s not to say eggs are low in cholesterol. Click here to read more about how to incorporate eggs into a cholesterol-savvy lifestyle.)
Deviled eggs are not difficult to make, but there are definitely tips and tricks to ensuring the eggs are easy to peel and not overcooked. Fortunately, the taste is forgiving, and everyone will love eating your less-than-perfect creations. And this time of year, there are plenty of eggs to practice on!
Enjoy your eggs this Easter, and please share your all-time favorite deviled egg recipe!