Easter - a time of religious traditions and rituals, balanced with - or replaced by - Easter bunnies and chocolate and egg hunts. It's one of many cultural celebrations heralding the progression from Winter to Spring and it's hard to imagine anyone who bemoans this seasonal transition.
Easter is late this year, so you still have time to consider adding deviled eggs to your menu - especially if you plan to have an Easter ham. I must admit that devilled eggs do not routinely appear on my Easter table - yet they always appear on Xmas morning. They look and taste delicious, are not that hard to make, and can be partially prepared the day before.
Even Wikipedia mentions that they are served most often at parties or holidays. Why don't we make them more often? Some years ago they became trendy in restaurants, though that seems to have faded a bit. [Update:it's 2017 and both The Star and The Globe have featured Devilled Eggs as the "it" thing to make this Easter!!]
No doubt there have been many variations in it's popularity since "stuffed eggs" were first mentioned in cookbooks in the 15th century in Europe and mid 19th century in North America [Source]. The term "devilled" was attached to them when they were seasoned with hot spices.
I can't recall when I first had some - it could have been in Hungary where they are called kaszinótojás (casino eggs) - such a cool name! [Source]
When my daughter-in-law (KBK) became part of our lives and I discovered she was fond of deviled eggs I began to make them -food as a gift of love. One day, mysteriously, a devilled egg platter (that I must have received as a wedding shower gift)revealed itself in a cluttered cupboard – and since then I have used it countless times.
Hard boil eggs. Mash and flavour yolks. How complicated can that be?
