Delicious Deviled Eggs
We have great news! It is March and that means spring is just around the corner. For many, spring brings the thought of warm air, bunnies, daffodils, green grass, and eggs. In particular, I think of deviled eggs.
According to the History Channel, “these classic creamy concoctions did not originate in the United States. Although they weren’t prepared the same way, the roots of modern-day deviled eggs can be traced back to ancient Rome”. During the 13th century, stuffed eggs began to appear in Andalusia, in what we know today as Spain. The Fanny Farmer’s “Boston cooking-School Cookbook is the first known publication to suggest mayonnaise in the filling. The year was 1896 and before this time mayonnaise was not a common household ingredient.
Today we have thousands of recipes for this traditional American favorite. Sometimes we see them as an appetizer, other times they are saved for the main course. Either way, they are a fan favorite and we suggest the following this recipe from Betty Crocker. After all, she has been a cultural icon for over 90 years.
Classic Deviled Eggs
6 hard-cooked eggs, peeled
3 tablespoons mayonnaise or salad dressing
1/2 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper
- 1Cut eggs lengthwise in half. Slip out yolks and mash with fork.
- 2Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
Photo Courtesy of Betty Crocker