The term deviled eggs is a reference to the spicy and zesty nature of America’s favorite hors d’oeuvres. The recipe for deviled eggs has a long history that can be traced back to the menus of ancient Rome. So given that these little marvels of complete protein deliciousness have such an impressive resume, it’s time to teach new cooks how to make them and experienced chefs how to add a sexy twist to an old classic. Let’s get to work.
Deviled eggs are thought to be “fancy” and only for holiday or summer events, but can I tell you a secret? They are actually easy to make, super filling, healthy, and they’re not just an appetizer. My kids take deviled eggs to school in their lunches because they have the perfect combination of fat and protein which keeps them full for a looong time. They’re also portable, store in the fridge for a solid week, and make for a perfect after-school, after work snack.
There are tons of fun and tasty recipes out there for deviled eggs, but honestly, I like this basic combination that my husband’s grandmother used to make the best. And, since I make killer fermented dill pickles, amazingly creamy homemade mayonnaise (horn toot on train Alison), our chickens keep us in eggs, this is a quick and inexpensive dish that even my kids love.
For experienced cooks looking to differentiate themselves, spice things up and totally amaze guests by substituting Creamy Sriracha Mayonnaise for the mayonnaise in the recipe, omit the pickles, and sprinkle with bacon bits. Seriously delish!
Ever wonder the nutritional difference between white and brown eggs? I’ve addressed that question in this article.
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