Fresh Food Friday the 13th

Not only is today Friday the 13^th, 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 18^th 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

1. Remove the egg yolks and place in bowl
2. Finely mash the yolks with a fork
3. Add remaining ingredients and mix together
4. Fill the halved egg whites with the mixture
5. Garnish with paprika and/or a sprig of fresh dill