After posting several rather involved recipes, it occurred to me that perhaps I should throttle back on the difficulty factor and showcase a simple, delicious recipe that is beloved worldwide.
Thankfully, a “simple” recipe for me is still a complex blending of flavors, and it is in that bold spirit that I share my personal recipe for deviled egg salad!
Deviled eggs (American English) or devilled eggs (British English), also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled chicken eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course, often for holidays 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 and in North America.
The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
Delicious on a cracker, a sandwich, or just straight out of the bowl, this is a killer deviled recipe redolent of spices, herbs, and more – I would hope by now you’d expect nothing less from me!
Of course, please use the best eggs you can get your hands on, preferably not from a ‘factory farm’ and as close to the source as possible. If you’ve never had an organic, fresh egg – now is the time to try them, citizens! I personally enjoy both Hellman’s / Best Foods brand mayo (available nationwide) or Duke’s (only in the south, buy it here). Without question, the finest anchovy-stuffed olives in the world are these.
I am confident my recipe will find favor with you – now sally forth and try this toothsome and piquant egg salad for yourself! 🙂
Battle on – The Generalissimo
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