Cooking Deviled Eggs

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deviled_eggs_cHow exciting or eclectic is a deviled egg? Actually, more than you may think. Deviled eggs are definitely not just for picnics and casual parties. They are not only attractive and delicious, but can also be made in advance

By Genny Wright-Hailey

How exciting or eclectic is a deviled egg? Actually, more than you may think. The term "deviled" refers to highly seasoned, broiled or fried dishes that incorporate fiery spices or condiments. It's an 18th century term, but the creation of spicy stuffed eggs goes back to 13th century Andalusia, when ancient cooks seasoned their hard-boiled eggs with everything from broth, oil and wine to pine nuts, vinegar, honey and pepper. Later the use of raisins, cheese and spices like ginger, cloves, cinnamon and mint was popular. The eggs were usually fried in oil.

Deviled eggs are definitely not just for picnics and casual parties. The basic deviled egg recipe that most of us are familiar with can be dressed up in a myriad of ways. How about with caviar on top, or spiced up with curry, chutney, even cumin and jalapenos? Perhaps made prettier with pesto: basil green or dried-tomato red. Consider the following versions, which would be great for a low-carb lunch entree or a festive first course pupu. They are not only attractive and delicious, but can also be made in advance. Downright devilish.

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Several recipes of deviled eggs:

Deviled eggs with sun-dried tomatoes and chives

Deviled eggs with bacon

Deviled eggs with shrimp and radishes

Stuffed eggs Creole

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