A few weeks ago, we performed several of our family Easter traditions, except for the egg hunt since we don’t have any youngsters around these days. But we did gather with friends for dinner and no Easter dinner is complete at our house without deviled eggs. They are essential! This is one of my signature recipes that only comes out on a few special occasions throughout the year.
The funny thing about this recipe is that my daughter loves the inside, but my son only eats the outside. So, she spoons out her part and gives him the rest. It was a little melancholy for me to have him away at college this year, but we still thought about him the whole day; especially when the deviled eggs came out.
Have you ever wondered why they call them deviled eggs? Where better to go for the answer than deviledeggs.com for the answer.
But what does the term “deviled” actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800’s, the term “deviled” evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that “hot spot down under”—something hot and spicy.In modern language, however, the word deviled has a borader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.
I thought this would be a great time of year to share this recipe because deviled eggs make a great complement to Spring and Summer cookouts. You will notice that my recipe is seriously be-deviled, which really makes for an excellent bite of goodness.
All of the ingredients blend so nicely together to make what my family would attest is the best deviled egg recipe. Give it a try and let me know if we’re right!
The Best Deviled Egg Recipe
1/2 cup Kraft Olive Oil Mayonnaise
1/4 t. celery seed
3 diced green onions (I only use the sweet spot, which is the middle two-thirds of the onion.)
1/4 c. sweet pickle relish
1/4 t. yellow mustard
Salt and Pepper
Mix all the dressing ingredients in a bowl before adding the egg yolks. Add salt and pepper to taste. Cut each egg in half length-wise and remove the yolk by gently squeezing the thicker part of the egg. Break up the egg yolks in a separate bowl using the back of a fork and then mix yolks with the dressing mixture.
Use a teaspoon to fill the eggs. Concentrate on covering the whole egg top (don’t worry if some of your boiled egg whites don’t look pretty because the yolk mixture will cover any flaws and act to hold the egg together).
Allow the eggs to chill in the refrigerator for several hours (great if allowed to sit overnight). Before serving, sprinkle the eggs with paprika.