There is some debate on who exactly invented the “deviled egg“. It could be anyone from Ancient Romans, to medieval merchants, to Jacques Pepin’s mother. Either way there is no denying that everyone loves a deviled egg. I remember as a child that I had to restrain my self from eating all of them, because my mother had made enough for everyone to have 2 a piece. There were never any left and usually the first thing to go.
There are many superior qualities to this dish; It’s cheap, it looks pretty, tastes good, easily eaten with you fingers, and it is super versatile. The recipe below is a very basic recipe, a base if you will. Experiment with adding different flavors that you have on hand. Cayenne pepper, pickle relish, hot chow chow, or fresh herbs such as basil or dill all make wonderful variations of this dish.
If you want to get really traditional, grab your Grandmother’s egg plate…I’m sure she has one somewhere. Mine has swans on it.
More Egg Recipes
Classic Deviled Eggs
A base recipe to make classic deviled eggs or get even more creative
- 12 hard boiled eggs , peeled
- 3/4 cup mayo
- 1-2 T . mustard
- 1 T sweet pickle relish
- salt and pepper
- Cut eggs in half lengthwise and pop yolks into a seperate bowl, place empty halves on egg plate. In bowl with yolks, combine mayo, mustard, and S&P mash all ingredients until well combined. ( Here is where you add any extra ingredients). Spoon mixture into a ziploc bag. Cut off one corner and use as a piping bag to fill each egg half with yolk mix. Sprinkle the tops with paprika.