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Spring Snack: Deviled Eggs

June 1, 2010
By Wendy Monro

Spring is in full force and the days are getting warmer and longer. Isn't it beautiful?

People are spending more time outside soaking in the sun and appreciating this gorgeous spring.

Gardens are being tilled and planted. The fishing season has begun and people are gathering at the lakeside beaches and grilling food outdoors.

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Here is a photo of the finished Deviled Eggs.

You know what that means? We have to have snack ideas. I am a serious snacker. I love to eat snacks and I snack all day long.

I like to start dinners with an appetizer of chips and guacamole or to go to a picnic with several treats of cheese and crackers, or other munchies.

I never make a road trip without a bag of goodies of some sort. When I am going to a picnic at the beach, or to grill at someone's house or to a potluck, I make one thing that I know people will lovedeviled eggs.

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A Recipe for Deviled Eggs

7 eggs

1/2 C. mayonnaise

2 Tbsp. spicy brown mustard

1 tsp. white wine vinegar

1/3 C. celery, finely chopped

1/2 C. purple onion, finely chopped

1/4 tsp. Tabasco

1/4 tsp. salt

1/4 tsp. pepper

1 clove garlic, minced

1/4 tsp. paprika

Fill a pot with enough water to cover all seven of the eggs.

Bring water to a boil. Add the eggs and boil for 15 minutes.

While the eggs boil, chop the celery and onions and mince the garlic.

Take the boiled eggs and pour out the hot water and fill the pot with cold water.

Crack the shell of the eggs and peel the shells off.

Cut the eggs in half and scoop the yolk into a bowl.

Mix in the mayonnaise, mustard, vinegar, celery, onion, Tabasco, salt, pepper and garlic.

Blend everything together very well (especially the garlic). You don't want to get a big chunk of garlic in one egg.

Pour the mixture into one corner of a plastic bag and cut the tip of this corner with scissors (creating a pastry bagor, use a pastry bag if you have one).

Squeeze the mixture into the egg halves. It is nice to set the eggs on a bed of lettuce to make it look pretty.

Sprinkle the paprika over the eggs. Enjoy.

I was interested to learn that they are called stuffed eggs, Russian eggs, picnic eggs and deviled eggs depending upon where you eat them.

The concept of creating a mixture out of the yolk of an egg and placing it back into the whites originated in ancient Rome.

The term "deviled" began in the 18th century and was used to describe food which is dark, rich, zesty, or spicy.

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I don't quite get the reference to the devil because dark, rich, zesty and spicy are heavenly to me.

In this case, "deviled" means zesty.

At least, that is how I like to prepare my eggs. I don't like them too spicy because I am usually making them for a group of people and there are always some people who can't handle spicy.

I do like to add a touch of Tabasco to liven it up; but, not so much as to overpower them with spiciness.

My recipe has developed over the years and I like to add very finely chopped onion and celery to give them a bit of a crunchy bite.

I think this adds intensity to the texture of the egg.

Making eggs this time of the year makes sense.

The egg is a symbol of the rebirth of earth in celebration of spring and they symbolize all of the new life blossoming around us.

Legend has it that you can balance an egg on end during the spring equinox.

Apparently, when day and night are close to being equal in length and the tilt of the earth towards the sun is at a certain degree, an egg can be balanced on end.

I haven't tried it yet; but, it sounds interesting.

One thing I know for certain, whenever I make these deviled eggs, there is never an egg left on the plate and they usually disappear very quickly.

People devour the deviled eggs every time.

Grownups and children seem to enjoy them.

So, these are perfect to bring to any gathering. I try not to let my family know when I am making them because they will eat them all before the guests arrive or until we get to our destination.

They are too difficult to resist.

 
 

 

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