For those of you who’ve eaten a deviled egg (hard boiled, sliced in half, yolks mayonnaise-y and sunflower colored, just a dash of paprika for spice) I’m guessing you thought they were a retro food, right? The bright color, the cholesterol and the bite-sized cocktail party vibe they send out all seem to point to a 50s and 60s origin. Well, in fact, stuffed eggs date back to the 13th Century! While the name came along in the 18th Century, early medieval cooking texts list recipes for hard cooked eggs stuffed with raisins, cheese, and sweet spices like cloves and cinnamon that were then fried and served with a verjuice sauce. Not exactly the deviled eggs your grandma brings to the family picnic, am I right?
I’ve adapted this recipe from Martha Deane’s Cooking for Compliments, published in 1954 “…for the woman who practices the creative art of cookery with an eye on budget, time-saving, and gourmet results” That’s only my goal in life, Martha, no big deal. She does in fact suggest to deep fry her eggs, but I opted out in hopes of living past 30 without having a massive coronary.
– 7 eggs, hard boiled* and peeled
– 1/4 cup mayonnaise
– 1 tbsp spicy mustard
– salt and pepper
– paprika for garnish
Slice the eggs in half longways and pop the yolks out into a bowl. Add mayo, mustard, salt and pepper. Smash around with a fork until smooth. Add more seasoning if you so choose. Spoon the filling into the open holes in the eggs and sprinkle with paprika. Chill for a while if you’d like, and eat in the next day or so. But if you happen to forget about them or have just had your fill of eggs, you can always throw them at the car of someone you don’t like (I’ll just leave that reference for anyone who’ll appreciate it..)
* how to hard boil eggs: place eggs in a single layer in a saucepan with just enough water that they are covered. Place pan on stove and boil. Immediately after, lower the heat and simmer for 15 minutes. Remove from heat and place eggs in ice water for about 5 minutes. Peel underwater for best results.