This blog is directly a result of the fact that I am preparing deviled eggs for Thanksgiving tomorrow. They’re like the perfect food for the day…they go over well at breakfast, brunch, lunch, snacks, then of course the main dinner. I am making plenty, for those that like deviled eggs not only like them, but love them and will pop one in their mouth here and will pop one in their mouth there, in turn devouring a few dozen…so…plenty I will make 🙂
Recipe: I don’t have one yet. I am definitely going to go with the traditional Southern Deviled Egg for one batch and then will probably create a new flare of my own. I will post my recipes later. If you’re seeking a good basic one, Paula Deen has a good one out there, just Google it if you don’t have her cookbook.
In discussion of me taking on the deviled egg task, “why are they called deviled eggs”…several of us wondered and didn’t know. I looked it up: There was this man, William Underwood, he set up a small condiment business in Boston, Massachusetts back in 1821. My thoughts, “how did he have JUST a condiment business and think he could make it”. I’m guessing he sold hot dogs and the like for people to sample his condiments. Either way it’s obvious that he had a passion for condiments and a drive to make them known and loved by others.
He was successful with his business and his sons carried on with the business later developing new products of “seasoned” meats. They referred to their seasoning process as, yep…you guessed it “DEVILING”. The Underwood sons were successful at their “deviling” and their product is still known today, “Underwood Deviled Ham”, a canned meat spread.
To add the prefix “deviled”, a food must have a spice/kick from something like hot sauce, mustard, or peppers. A really cool fact: Underwood’s Deviling Process holds the oldest existing food trademark still in use in the United States. Their exact deviling recipe remains a family/company secret to this day.
So, here’s the most popular deviled egg recipe that I came up with for Thanksgiving 2012…
Debo’s Deviled Eggs
- 15-20 eggs
- 3/4-1 Cup of Mayonnaise
- 1/4 Cup Dill Gherkins (finely diced)
- 1/4 Cup Red Onion (finely diced)
- 2 Tablespoons Chipotle Peppers (finely diced)
- Salt & Pepper to taste
One of the most particular steps in deviled eggs is at the beginning…boiling the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over high heat. Boil for one minute then cover and remove from heat and let set for 10 minutes. Immediately drain the water and begin peeling the eggs. If you let them cool it is much harder to remove the shell in a graceful manner 😉
Slice the eggs in half remove the yolks (the yellow). Place the yolks in a bowl and mash with a fork until soft and smooth. Add other ingredients and mix together well. Rinsing the whites may be necessary before filling with the mixture…you want a clean crisp look after they’re filled. Then take two teaspoons (you know the long, but small spoons from your silverware set that you never use…they’re called teaspoons and they work perfect together for filling your eggs 🙂 ) One spoon for scooping some filling up and the other to aid you in getting the yolk mixture into the hole of the white without making a big mess.
Garnish with whatever your <3 desires. Diced gherkins, paprika, chives, parsley, etc.
Give it a whirl and let me know whatcha think 🙂