When you hear the words “deviled eggs” what pops into your mind?
My first thought was a 50’s housewife serving a platter of the little cholesterol bombs at a dinner party.
However, the history is deviled eggs is actually much older than that. The eggs are dated back to ancient Rome! According to history.com eating eggs was so common there was even a saying for it, “ab ova usque ad mala”—literally from eggs to apples, or from the beginning of a meal to the end. So when the theme for 52 weeks of cooking was historic foods, I chose to make deviled eggs.
The idea is super simple. Hard boil as many eggs as you wish, then cut them in half, scoop out the yolk, and mix with whatever flavorings you wish. This is a non-recipe recipe. I literally picked out some spices from my cabinet, mixed in a little mayo for creaminess and was done. In fact, I tried the yolk mixed with Old Bay and really loved the spice it brought to the table. The beauty of this, is you can flavor to your hearts content. Lox and chive egg? Done. Curried egg? Easy. Pickles? Crab meat? Bacon? The sky is the limit!