Have you seen how much restaurants are charging for Deviled Eggs?
In some cases $4 for one!
If you can boil an egg, you can Devil an egg.
Its roots can be traced back to Roman times where the boiled egg might have been seasoned with various spices and served at the beginning of a meal.
Post-World War II found Deviled Eggs on picnic tables all over America and they seem to have maintained their staying power up through our modern times.
So what looks like restaurateurs’ retro-romances with the Deviled Egg is most likely an even keeled trend fueled by deliciousness and nostalgic appeal.
As a relative newcomer to the lure of the stuffed egg, I wonder at people’s willingness to pay so much for an egg doctored up with mustard, mayo, and spices.
So how cost effective to be able to whip up a batch of Deviled Eggs using some basic spices. Just make it yourself.
6 boiled eggs
a combination of spices: tumeric, paprika, cumin, coriander, cayenne, curry powder, celery seed, garlic & onion powder
salt & black pepper
1. Halve your boiled eggs and scoop out their yolk.
2. Mash and combine your yolks with enough mayonnaise and mustard to make them creamy. Add a combination of spices, and chopped chives in preferred measurements. Season with salt and black pepper.
3. Scoop the yolk mixture back into the egg white halves. Use a spatula or small spoon.
4. Garnish with chopped chives and serve.