Not only is today Friday the 13th, there is also a full moon! Let’s celebrate the spookiness with my favorite recipe for Deviled Eggs.
In ancient Rome, wealthy patricians favored a certain savory dish – the modern day “deviled” egg. The eggs were boiled and seasoned with fun, spicy sauces. They were served at the beginning of a meal as a form of appetizer. The practice was so common that Romans had a saying, “ab ova usque ad mala” meaning “from eggs to apples” or beginning to the end.
The term “deviled” was not added until the late 18th century. First referenced in 1786, the term is associated with a dish that is typically “spicy” or “zesty.”
Cheryl’s Deviled Eggs
- 6 large farm fresh eggs, boiled, peeled and cut in half, length-wise
- 3 tsp. mayonnaise
- 1/4 tsp. Dijon Mustard
- 1/4 tsp. Yellow Mustard
- 1 tsp. Pickle juice (for a little added flavor)
- 1/2 tsp. sugar (to add a hint of sweetness)
- Salt and pepper to taste
- Paprika (for garnish)
- Fresh dill (for garnish)
Directions
- Remove the egg yolks and place in bowl
- Finely mash the yolks with a fork
- Add remaining ingredients and mix together
- Fill the halved egg whites with the mixture
- Garnish with paprika and/or a sprig of fresh dill
