On this, the lucky 13th day of the spookiest month of the year, I thought it only appropriate to turn our attention to the unholiest snack ever, the devilled egg.
Sometimes, I expect a common food like that where it has a name like “Deviled” to have a different etymology than I thought. “Oh, the name has nothing to do with the Devil,” some site will say, “but rather to the technique of halving a food and then stuffing the halves, common in the de Ville region in the north of Spain.” But, no, in this case, deviled eggs appear to get their name because things are called “deviled” if they are heavily spiced, as spiced food is associated with the heat of hellfire.
Personally I don’t think this applies, since mustard, salt, and smoked paprika are very tasty, but about the mildest spices you could hope to find on the face of the Earth. But then again I wear shorts in the winter so who am I to say that heat isn’t a relative scale?
Deviled Eggs
Ingredients
- 12 hard boiled eggs peeled
- 6 tablespoons mayonnaise
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- smoked paprika to taste for serving
Instructions
- Cut eggs in half and pop yolks out into a bowl.
- Add mayonnaise, mustard, salt, and pepper, then mash together with a fork until smooth, consistent texture is achieved.
- Spoon back into whites, heaping slightly.
Make it? Love it?
