If you’d told me thatDeviled Eggs of all thingswould end up on my list of favorite recipes from this project, I would have been dubious at best. But dear reader, these are just that delightful.
They’re a far cry from the sloshy Miracle Whip concoctions that graced many a church potluck table of my childhood. The tang of the vinegar, that hint of spice from the cayenne, the familiar warmth of the mustard…it all justworks.
Next time I go to a church potluck, I’m bringing these.
Here’s a photo of the recipe as it appears in the cookbook:
A FEW COOKING NOTES:
This quick little recipe hardly needs notes, but here are a few comments on how I made it.
INGREDIENT AMOUNTS:
For six eggs, I found that 4 teaspoon of butter seemed needed to keep this from being too dry. For spices, I used ⅜ teaspoon cayenne, ¼ teaspoon mustard, and 1 teaspoon of apple cider vinegar. I loved it, and would enjoy these a little spicier if I weren’t sharing them with my kids.
THAT SALAD:
Not finding cresses to be had, “not even for ready money”, I went with a spring mix that had some nice texture to it.When adding the vinegar, salt, pepper, and sugar, I found that this whole thing works best if you toss the salad along with the accoutrements, to get it evenly and lightly coated.Thenpile it on your serving tray.
If that reference escapes you (and it did me at first),here’s what this is referring to. This pairs well with a quick read aboutTesla’s Egg of Columbus exhibitat the world fair, because that’s fascinating too. (Although that exhibit wouldn’t come along until another 16 years after this cookbook was published.)
IS IT ‘DEVILED’ OR ‘DEVILLED’?
I’m going to quote the website,Grammariston this one:
Deviledis the accepted spelling in the United States and Canada for an adjective describing food that is seasoned with horseradish, mustard, paprika or pepper to impart a strong flavor. In other English-speaking countries, the spelling isdevilled.
This cookbook does seem to have a slightly more British vocabulary than some other American cook books of the same era. But also, perhaps the two spellings hadn’t yet diverged in the 1870’s.Interesting, isn’t it?
📖 Recipe
Devilled Eggs
From Common Sense in the Household, 1877
The tang of the vinegar, that hint of spice from the cayenne, the familiar warmth of the mustard...this bright and flavorful party dish is just delightful.
Ingredients
6 eggs
4 teaspoon butter
⅜ teaspoon cayenne
¼ teaspoon mustard
1 teaspoon of apple cider vinegar
5 ounces cresses or mixed greens
for the greens: salt, pepper, vinegar and sugar to taste
Instructions
"Boil six or eight eggs hard;
leave in cold water until they are cold;
cut in halves, slicing a bit off the bottoms to make them stand upright, à la Columbus.
Extract the yolks, and rub to a smooth paste with a very little melted butter, some cayenne pepper, a touch of mustard, and just a dash of vinegar.
Fill the hollowed whites with this, and send to table upon a bed of chopped cresses, seasoned with pepper, salt, vinegar, and a little sugar. The salad should be two inches thick, and an egg be served with a heaping tablespoonful of it. You may use lettuce or white cabbage instead of cresses."
Some believe that deviled eggs may have originated in ancient Rome, where eggs were often boiled and served with a spicy mustard sauce. Others think that deviled eggs may have originated in medieval Europe, where they were considered a luxurious and decadent snack.
They are generally served cold as a side dish, appetizer or a main course during gatherings or parties. The dish's origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe, North America and Australia.
Because deviled eggs are simply hard-cooked eggs in which the yolk is removed, mixed with mayonnaise and seasoning, and stuffed back into the halves of whites, they are easy to personalize. They are soft and creamy in texture, piquant in flavor, often a little sweet, and are a blank canvas when it comes to garnishing.
American egg plates were first made in the 1930s in popular Depression glass patterns. Duncan & Miller Glass Company, most likely made the earliest version in their Early American Sandwich pattern.
In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled."
"Deviled" goes back to the late 18th century as a way to refer to something that's spicy or grilled with spice. Deviled eggs are "deviled" because they're generally made with paprika and black pepper.
With eggs, especially spicy and zesty eggs made with mustard, pepper, or other ingredients like paprika stuffed into the empty yolk cavity of half an egg, they are called “deviled,” though in some places they're also referred to as stuffed eggs, dressed eggs, or even Russian eggs.
According to the USDA, hard-cooked eggs of any kind—whether left in their shells or peeled—can be stored in the refrigerator for up to 7 days. Deviled eggs are best consumed within 4 days, provided they've been refrigerated promptly and stored properly.
To thicken up runny deviled egg filling, adding in some extra egg yolks is the first easy fix to try. This method thickens up the base of the filling without altering the taste. Now for a more out-of-the-box (literally) fix, try mixing some instant mashed potatoes into your filling instead.
It was so common for shoebox lunches to include deviled eggs. that they're part of the reason. the dish remains so popular in the black community today.
Contrary to popular belief, eggs don't make most of us fart. But they do contain sulphur-packed methionine. So if you don't want smelly farts, don't eat eggs alongside fart-causing foods such as beans or fatty meats. If eggs make you bloated and give you wind, you may be intolerant to them or have an allergy.
As a snack food, deviled eggs have an edge over many store-bought snacks: They're whole and unprocessed. “It's usually a better bet to have a snack that is made with fresh ingredients rather than something packaged or processed,” says Amy Keating, a CR dietitian.
Farms specializing in egg production emerged in the 1800s. Egg farmers purchased enriched poultry feed and other supplements to ensure that chickens consumed the nutrients and calcium they could not forage for themselves.
They are not actually hundreds or thousands of years old, but they are made by curing duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months, depending on the method of processing.
According to food historians, humans have been eating eggs for about 6 million years, originally eating them raw from the nests of wild birds. Jungle birds were domesticated for egg production in India by 3200 BC, and it is thought that Ancient Egypt and Ancient China were the first societies to domesticate hens.
Originally introduced as a culinary term in the late 1700s, the term "deviled" isn't just used for eggs. Deviled crab, salmon, ham and chicken all refer to dishes that are heavily spiced with paprika, pepper or mustard powder, or are very spicy.
While proper cooking techniques are the first step to avoiding weeping, experimenting with certain deviled egg ingredients, unfortunately, can result in a watery, sloppy appearance on the plate. Ingredients with a high water content, like tomatoes or cucumbers, can help create this wet scenario.
The eggs may be overcooked or undercooked. Sometimes, hard-boiled eggs are impossible to peel, and fillings can turn out lumpy or gloopy with too much mayonnaise.
Before tossing them in the trash, we're here to tell you that leftover deviled eggs can be perfectly safe to eat within a few days—as long as you follow certain guidelines.
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