Deviled Eggs; not so devilish after all

Deviled eggs are hard-boiled eggs that have been peeled, cut in half, with the yolk scooped out, then refilled having been mixed with other ingredients such as mayonnaise, mustard and sometimes sprinkled with spices. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties.

Deviled eggs originated in ancient Rome, where boiled eggs were seasoned and served as an appetizer. The modern concept of stuffed eggs spread throughout Europe, with early recipes appearing in Andalusia and later, as far as Italy. By the 18th century, the term "deviled" was used to describe highly seasoned foods, leading to the name we use today when eggs were prepared with spicy ingredients like mustard and paprika. The popular creamy version, made with mayonnaise, emerged in America in the late 19th and early 20th centuries. In fact, the first known recipe to suggest the use of mayonnaise as an ingredient in deviled eggs was in the 1896 version of The Boston Cooking School Cook Book by Fannie Farmer.

As you can see, there's no written recipe with this post. That's because Deviled Eggs, like art, are deeply personal to taste. I've been fiddling with my recipe for years, and sometimes, I throw in some random ingredient that I've never thrown in before. Maybe it works, maybe it doesn't. I don't like dry food, so I make sure there's plenty of mayonnaise and mustard, and that all the seasonings are well mixed in, so every bite is full of flavor.

Watch me make Deviled Eggs