Deviled Eggs

 "DEVILED EGGS".........a comfort cold food. They are tangy, cool and very creamy, sometimes a bit spicy. It's always the first to go on a buffet table, even though I've heard that it is an old-fashioned type of food. But just watch they really are the first to go. This is why I bought this big white platter to fit 24 deviled eggs as opposed to 12. I have a whole collection of deviled egg platters for 12.......I collected them from flea markets, antique stores, and garage sales......trust me when I say I have a collection...... All are different. I use quite a lot of them because I usually celebrate Easter two times  the regular one in Canada and my background one of the Orthodox faith and calendar which always comes on a different date, a few weeks apart. Being of  Ukrainian background (one day I would like to visit there for the first time)...they do lots of coloured eggs.

 Since ancient Rome people have been stuffing eggs.........and have continued to date. They were of course stuffed with different ingredients as we do now......but none the less they were popular. Some say they go back even further then Medieval times in Europe. I just know that  "Deviled Eggs" are sacred in the Southern USA...they usually are required at every church supper, holiday etc.......they are sometimes known as dressed eggs, stuffed eggs or salad eggs. In North America they were very popular in the 40's and 50's. I remeber my Mom serving them quite often to guests.


The first time the word term 'deviled' was used  in reference had its first known print in 1786...in the culinary world.

 Everyone has a family favourite Deviled Egg recipe but here is mine. We keep it simple but do add different toppings or garnishes.....depending on what function we are serving them.

DEVILED EGGS

12 eggs, large

1/2 cup (or more or less to taste)mayonnaise

2 tsp. mustard (yellow or Dijon)

2 or 3 scallions, chopped finely

kosher salt to taste

black ground pepper

paprika (optional) 

In a pan of cold water place the eggs (I like to keep my eggs out at room temperature for 1/2 hour before)

Cook till it comes to a gentle boil......Cover pan and remove from heat.

Let stand for 15 minutes covered.

Pour off hot water and add cold ice water...let sit aside til eggs cool down.

Peel eggs gently and slice with a sharp knife in half.

Put yolks into a separate bowl and mash.....

Put egg whites into you nice deviled egg platter.

After mashing the egg yolks add the mayonnaise, mustard, chopped scallions salt and pepper and a bit of paprika for the sprinkling on top if using.

Ready to be put on the platter......see how pretty and delish they look.

Tips****


1. Sometimes I add sweet relish, parsley chopped very finely, yellow onion grated, chopped finely pickles......you can add lots of things. Whatever fancies you that day.
2. Make a few hours before or a day before so the deviled egg ingredients can marry the flavours together.
3. Some toppings or garnishes you can add are smoked salmon, bacon bits, carrots, parsley, dill sprigs, cucumber slices, pimento, olives, chives, caviar, curry powder...... the list can be endless.

Thank you for stopping by!!!!!

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