Deviled Eggs for Easter
My friend Val claims that it's inappropriate to serve deviled eggs or potato salad before Easter. (Apparently this statute is from the same handbook that outlaws wearing white shoes before Easter.) I'm not really sure why you're not supposed to have deviled eggs before Easter, other than the fact that after Easter there are a lot of pastel-colored cooked eggs on hand that need to be used for something.
Upon further pondering, I realize that most of the deviled eggs plates I received when I got married are all in spring colors and designs. (When you get married in the South, you get a lot of deviled egg plates because NOT having one is considered bad form.)
I'm also wondering if this rule has anything to do wtih the name of the dish. During Lent we are supposed to be resisting the devil so we would not want to be eating anything called "deviled", would we? I just don't know.
But I do know that I love deviled eggs--just the basic kind where you mix up the cooked yolks with some mayonnaise, a little mustard, some salt and pepper, pipe the mixture into the egg white halves, and sprinkle with paprika. But there are a lot of fancy variations like Spicy Southwestern, Bacon Deviled Eggs, Creole Shrimp Deviled Eggs, Hummus Deviled Eggs, and Curried Deviled Eggs with Chutney. The bacon version sounds pretty tempting, so I might try that this year. Otherwise, I'll just stick to the classic recipe.
What's your favorite, and do you call them deviled eggs or stuffed eggs? We need to know! And if you need tips on making them, watch our how-to video. But don't even think about eating them until Easter!
Recipe: Classic Deviled Eggs