Holiday meals are an excuse to trot out all the familiar, incredible foods we grew up with and absolutely adore, perhaps even more than the family members who gather around the dinner table.
At Easter, that often means honey-glazed ham or lamb, ricotta pies and eggy sweet breads rich in tradition. Also, there are the egg dishes, including hard-cooked ones, tinted with all the hues of the rainbow.
An ancient symbol of new life, coloured eggs have been the stuff of Easter baskets and mad-dash egg hunts for many years.
Along with the eggs every year comes the question: What do you do with all the leftover eggs on Easter Monday? One can only eat so many egg salad sandwiches, after all.
For many, the answer is to slice the orbs in half, mash the yolk, mix it with mayonnaise and/or mustard, spoon the mixture back into the empty egg white shells and then dust the top with paprika for some devilled eggs.
Also sometimes called salad eggs or stuffed eggs, this cocktail party and picnic classic has a long and tasty history. While the first known reference to devilled eggs appeared in print in Great Britain in 1786 — the word ‘devilled’ refers to making a dish dark or richly spiced — culinary historians believe the dish’s roots can be traced all the way back to Roman times. Then, eggs were boiled and seasoned with spicy sauces or vinegar.
Stuffed eggs similar to what we eat today appeared in Andalusia (now Spain) in the 13th century, and across Europe by the 15th century.
Made with just three or four ingredients, classic devilled eggs might be one of the easiest recipes. But you can be so much more adventurous with the fillings, if you care to step out of the box.
The unusual twists will make that surplus of hard-cooked eggs seem downright egg-cellant.
Source: Tribune
Source: Tribune
Source: Tribune
And one more...
Guacamole deviled eggs
