But why is it deviled?
After a quick Google search I learned that apparently, in the 19th century, the term "deviled" was used to describe food that was zesty, or consisted of mustard or pepper. Now I would like to take a firm stance on this subject and defend "zest." Just because something has "zest' doesn't mean it is devilish. What is wrong with a little zest here and now. Also, were our palettes so dull in the 19th century that we thought mustard was zesty. What would they think of us now?
I think the egg itself also get's a bad rap, just like its counterpart "zest." When someone brings deviled eggs to a party, the eggs often get treated as the weird step-child of the appetizer table. To consume a deviled egg at a party is often times a difficult feat. First, you are eating a half an egg, which is kind of a large amount of food. Second, the consumption really requires one full on bite, which again, is a lot of food to enter your mouth at a cocktail party. Nobody takes half a bite of a deviled egg and continues on conversation with a perfectly neat mouth and clean hands.
But let me ask here...has anyone ever disliked a deviled egg? When you pop one into your mouth, have you ever been disappointed? Raise your hand! Please I would like to know! They are delicious. They are the perfect appetizer. Disregard what I said above because we all know everyone comes to a party starving, and the blessed soul who brings the deviled eggs is secretly praised in all of our minds as the savior who provided enough nourishment for us to merely exist and converse with others. Deviled eggs, you are NOT the weird dish that Aunt Sally brings that so many people think you are. You my friend, are the perfect appetizer.
I think the egg itself also get's a bad rap, just like its counterpart "zest." When someone brings deviled eggs to a party, the eggs often get treated as the weird step-child of the appetizer table. To consume a deviled egg at a party is often times a difficult feat. First, you are eating a half an egg, which is kind of a large amount of food. Second, the consumption really requires one full on bite, which again, is a lot of food to enter your mouth at a cocktail party. Nobody takes half a bite of a deviled egg and continues on conversation with a perfectly neat mouth and clean hands.
But let me ask here...has anyone ever disliked a deviled egg? When you pop one into your mouth, have you ever been disappointed? Raise your hand! Please I would like to know! They are delicious. They are the perfect appetizer. Disregard what I said above because we all know everyone comes to a party starving, and the blessed soul who brings the deviled eggs is secretly praised in all of our minds as the savior who provided enough nourishment for us to merely exist and converse with others. Deviled eggs, you are NOT the weird dish that Aunt Sally brings that so many people think you are. You my friend, are the perfect appetizer.
12 hard boiled eggs, peeled and sliced in half
3 tbsp mayonnaise
1 tbsp dijon mustard
2 tbsp sour cream
1 tbsp Frank's Red Hot Buffalo Sauce
1/4 cup diced celery
3 tbsp crumbled blue cheese
salt and pepper
Scoop out the yolk from the eggs and place in a medium sized mixing bowl. Add in mayonnaise, dijon mustard, sour cream, and Frank's Red Hot sauce. Mix together with a fork until completely combined. If you desire a very smooth filling feel free to use a blender. Season to taste with salt and pepper. Spoon or pipe in the filling back into the sliced eggs. Top with diced celery, blue cheese, and drizzle with Frank's Red Hot Sauce.
3 tbsp mayonnaise
1 tbsp dijon mustard
2 tbsp sour cream
1 tbsp Frank's Red Hot Buffalo Sauce
1/4 cup diced celery
3 tbsp crumbled blue cheese
salt and pepper
Scoop out the yolk from the eggs and place in a medium sized mixing bowl. Add in mayonnaise, dijon mustard, sour cream, and Frank's Red Hot sauce. Mix together with a fork until completely combined. If you desire a very smooth filling feel free to use a blender. Season to taste with salt and pepper. Spoon or pipe in the filling back into the sliced eggs. Top with diced celery, blue cheese, and drizzle with Frank's Red Hot Sauce.
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