{"id":3738,"date":"2024-03-05T00:01:00","date_gmt":"2024-03-05T05:01:00","guid":{"rendered":"https:\/\/therabbithoel.com\/?p=3738"},"modified":"2024-03-04T19:45:47","modified_gmt":"2024-03-05T00:45:47","slug":"easy-deviled-eggs-experiment-away","status":"publish","type":"post","link":"https:\/\/therabbithoel.com\/?p=3738","title":{"rendered":"Easy deviled eggs – experiment away"},"content":{"rendered":"\n

Deviled or stuffed eggs have a long history – much longer than most people realize. The term “deviled” in cooking refers to something that has been cooked with fiery or hot spices, typically mustard and cayenne. <\/p>\n\n\n\n\n\n\n

\n
\"Image
A couple of eggs ready to eat.<\/figcaption><\/figure>\n<\/div>\n\n\n

With out getting too deep into the history, the idea of spiced eggs is first recorded in Roman times, where boiled eggs were served in a spiced sauce sort of like a vinaigrette. Later, in the area that is now Spain, eggs were cut in half, stuffed with a filling and then tied back together and fried. This was during the 13th century. Variations on the idea continued throughout European cooking. You can read a lot about the history here<\/a>. <\/p>\n\n\n\n

The modern version of deviled egg can be traced back to the late 1800s, where a recipe was found in the Boston Cooking School Cookbook of 1896. Mayonnaise is used as a binder for the egg yolk filling. All the early varieties of deviled eggs were served warm. The cold version likely didn’t become popular until refrigeration was common. <\/p>\n\n\n\n

My version of deviled eggs<\/h2>\n\n\n\n