Deviled Eggs

Deviled eggs: Whether you keep them classic with a touch of paprika or add a little flair with bacon and jalapeños, they’re a go-to for any gathering.

Yields: 12 deviled eggs

Ingredients:

• 6 hard-boiled eggs
• 2 tbsp mayonnaise (we use Kraft)
• 2 tbsp Dijon mustard
• 1 tsp C&C seasoning blend (check the other recipes posted for the recipe)

Optional Garnishes:

• Candied bacon
• Sliced jalapeños
• Paprika
• Green onions
• Slivered bell peppers

Build:

1. Slice the eggs in half and separate yolks from whites.
2. In a bowl, combine yolks with mayonnaise, mustard, and seasoning blend. Mash with a fork until smooth and well mixed.
3. Spoon or pipe the filling into the egg whites. (If you don’t have a piping bag, use a zip-top bag with the corner snipped off.)
4. Plate and garnish. We like a dusting of paprika, candied bacon, and jalapeños—but use whatever you have on hand and make them your own.
5. (Optional) Try not to eat them all in one sitting.

Deviled eggs, potluck staple and crowd favorite, come with a surprisingly long history. With origins dating back more than 2,000 years, these seemingly simple snacks continue to wow to this day. Sometimes referred to as stuffed eggs, curried eggs, dressed eggs, or even angel eggs, whatever you want to call them, I’ll just call them delicious.

It all started in Ancient Rome. These bite-sized snacks, much like they are today, were often served as the first course of a meal. Back then, they were simply boiled eggs served in a spicy sauce to whet the appetite. As time marched on, the idea of stuffed eggs began to take hold. Recipes appeared in cookbooks as early as 13th-century Spain, where yolks might be mixed with herbs, oil, cheese, or (somewhat surprisingly) raisins.

It wasn’t until the 1700s that the term “deviled” began to appear, used to describe food that was heavily seasoned with mustard, pepper, or other zesty ingredients. That bold flavor profile stuck, and it’s what gives deviled eggs their name to this day.

Interestingly, despite all that history, the deviled eggs we know and love didn’t really take shape until the mid to late 1900s. That’s when mayonnaise became a household staple, bringing creaminess and tang to the filling and cementing the modern version in home kitchens across the country.

So next time you’re chowing down on a half dozen at the potluck, take a moment to appreciate the millennia of history that led to this bite-sized icon: the deviled egg.