Get ready to consume your inner devil’s share of protein. Deviled Egg Day, observed annually on November 2, celebrates the savory golden-centered gems that originated in Ancient Rome and rolled their way onto appetizer trays across the globe.
Once standard fare on picnic menus, deviled eggs were as requisite to a picnic scene as the hungry ants that craved them. Recipes were basic and cooks often failed to prevent the occasional eggshell from falling into the mixing bowl.
It was simply a hard-boiled egg, peeled and halved, yolk removed, mashed then scooped back into its hollowed center. Traditionally the filling consisted of mayonnaise, mustard, pickles and a sprinkle of paprika or cayenne pepper.
Improved cooking methods, creative artisans and modern incarnations of the deviled egg have revitalized its popularity. Recipes accommodate menus of every dining style, from the elegance of lobster and chives to the Spanish flare of saffron, shaved ham and pimiento-stuffed olives.
There are no rules to stifle one’s culinary creativity. Begin with the traditional yolk and mayonnaise then infuse whatever flavors and textures you crave.
Consider adding celery, bell pepper, red onion and jalapeños for texture and color. Mix in ham, shrimp, salmon or bacon along with complimentary spices and herbs. For an appetizing presentation, top the filled eggs with chopped parsley, lemon zest or caviar.
Prepare trays of your favorites for friends and family. If “you are what you eat” is true, everyone will be stuffed and wobbling. Now if only Deviled Egg Day fell during the week after our homes have been proliferated with all those Easter eggs.