Loaded Deviled Eggs!

Deviled eggs, a timeless and beloved dish, reign supreme as a go-to recipe for various occasions such as holidays, Easter, potlucks, parties, and gatherings. My best deviled eggs recipe encapsulates the essence of simplicity, blending hard-boiled eggs with a harmonious combination of mayonnaise, Dijon mustard, vinegar, salt, and pepper. A finishing touch of paprika adds an extra burst of flavor, elevating this classic appetizer to a delightful treat.

Renowned for being a healthy snack or appetizer, deviled eggs boast ease of preparation, minimal ingredients, and widespread appeal. These bite-sized delights have stood the test of time, winning over the hearts of many.

Despite my longstanding affection for deviled eggs, I found myself pondering the origins of their intriguing name. Recently, I decided to unravel this culinary mystery by turning to the wealth of knowledge at our fingertips – the internet.

A quick Google search provided a fascinating historical insight. According to Wikipedia, the term ‘deviled’ in reference to food dates back to the 18th century, with the earliest known print reference appearing in 1786. Throughout the 19th century, it became associated primarily with spicy or zesty dishes, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity.

As we savor the timeless appeal of deviled eggs, let us appreciate not only the deliciousness of this classic recipe but also the rich history that lends it its unique and flavorful name.

Ah, makes sense. And now you can rest assured that there’s nothing truly sinister about deviled eggs!

large eggs (hard-boiled, cooled & halved)
6 slices bacon (cooked crisp & crumbled)
2 teaspoons fresh chives
2 teaspoons white vinegar
2 tablespoons finely shredded mild cheddar cheese
1⁄4 cup sour cream or 1⁄4 cup buttermilk
paprika

DIRECTIONS
Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & “dust” with a sprinkle of paprika.

Credit: 99easyrecipes