Front Porch FootballThe South’s Greatest Tradition, Deviled Eggs
The deviled eggs on our featured image is from Spotted Salamander, which is located in Columbia, SC. Check out the entire menu here!
by Brendan Paschal
Deviled eggs make no sense. They smell suspicious, and teeter on borderline repulsive. They squish when you take a bite. And they have absolutely no right tasting so damn delicious. Growing up in the South, you are constantly surrounded by deviled eggs, from baptisms to funerals and everything in between.
We all have that one family member that is solely responsible for bringing this dish to important gatherings. Whether it’s grandma, aunt, big brother, or that one cousin you don’t really know how you’re related to, you always double check to make sure they’re coming to your shindig. This family member is the gatekeeper of joy. They are the equivalent of kickers on a football team, who aren’t called up too often, but when the time comes they need to pull through. They need to come in clutch. It used to be that the matriarch of the family would cook the entire meal, including the eggs. However, those legends in aprons are becoming a rare breed in the kitchen. Just like you rarely see a quarterback put toe to pigskin, you rarely mothers and grandmothers cooking everything by themselves.
Shared Responsibility
In my family, we share responsibility for the big meals. While our mother still reigns over the kitchen, everyone specializes in their own dish. For example, the Masters is this weekend – my older brother makes his Pimento cheese, my sister is in charge of baking the Arnold Palmer cupcakes, I take the responsibility for the deviled eggs, and my younger brother has the thankless job of keeping the dishes clean. We’re a well-oiled machine in the kitchen because our mother did a phenomenal job of coaching us up when we were younger. Teach a man to fish and he’ll never go hungry again, but teach a man how to make deviled eggs and he’ll bring the party wherever he goes.
History of Deviled Eggs
Mankind has struggled with this timeless debate – which came first, the chicken or the egg? But one this is for certain, deviled eggs was a close third. Pretty sure Adam and Eve devoured deviled eggs as they slugged it out on the gridiron. Ancient Romans would dress hard boiled eggs with the likes of oil, wine, or broth, and add different spices. But they were far away from being the deviled eggs we know and love today. A closer version appeared in present-day Spain around the 13th Century, where cooks would actually mash up the egg yolks and mix in cilantro, onion juice, pepper, and various spices.
These eggs became so popular that recipes began sprouting all over medieval Europe throughout the 14th and 15th century. Cookbooks could be found with recipes on boiled eggs stuffed with cheese, parsley, mint, and raisins. They would then fry the egg in oil and sprinkle a cinnamon sauce on top and serve hot.
Interested in making medieval stuffed eggs? Click here!
The late 1700’s was when the word “deviled” entered British vernacular. When a Brit turns something spicy they call it deviling. Almost as soon as deviled eggs made it across the pond to America, though, this delicious treat was referred to by other names to disassociate it from el diablo. Living in the Bible Belt, you might still hear folks refer to this dish as “stuffed eggs,” “dressed eggs,” or “mimosa eggs” at your church potluck dinner.
The “Glow Up”
At the turn of the 20th century, mayonnaise started to be introduced as an addition to deviled egg recipes. But only the suave and posh enjoyed the fancy deviled eggs with mayonnaise – think Great Gatsby plus mayo. It wasn’t until the end of World War II that the standard ingredients we’re used to – mayonnaise, mustard, and paprika – started appearing in American cookbooks. I have taken deviled eggs for granted my entire life. Not once did I stop to think about all of the trial and error necessary to perfect such a simple, yet so complex, recipe. To all those who experimented with different recipes throughout the centuries, thank you. More importantly, to all the hens who have produced eggs for us to eat, thank you for your service.
The Most Versatile Dish
365 days a year. That’s when your deviled eggs will be welcomed. Oftentimes, dishes and meals can be seasonal. For example, chili is perfect for colder times, but nobody wants chili during the hot summer days, unless it’s on a hot dog. That said, deviled eggs can be served every day of the week and twice on Sundays. It doesn’t matter if the weather outside is 100 degrees or thirty below, deviled eggs are always welcome. What makes deviled eggs exciting is they are normally only served when there is an occasion. Easter Sunday, Fourth of July, Christmas Eve, birthdays, cookouts, and sport gatherings.
Deviled eggs go well with just about any occasion. They are the most versatile dish out there. Whether it’s a happy gathering or a somber one, deviled eggs makes everything better. One of the best combinations is deviled eggs and The Masters. While most people associate egg sandwiches with the legendary golf tournament, I love to sit on my couch and devour some deviled eggs.
Tips to Enhance Your D.E.
- Use Duke’s Mayonnaise – There’s a reason why Duke’s mayonnaise is the sponsor of a bowl game, and Hellman’s is not.
- Don’t Overcook Your Eggs – When you cut your egg in half and see this greenish/gray color around the egg yolk, you have torched your egg. If that’s the case, then let’s simmer on down. Click here for a breakdown of time in boil and yolk hardness. Personally, I think 8 minutes is perfect. You can get a strong yolk, but there’s still that creamy texture.
- Don’t Be Shy – If your eggs are bland, maybe you should season them. I know it sounds crazy, but they need that extra kick. Don’t be afraid to experiment either. Eggs are excellent at complimenting all types of flavors, whether it be bacon, pickle, jalapenos, onion, horseradish, or various types of combinations.
- Keep it Smooth – If you find your yolk mix lumpy, there are several factors that could be at play. First, you might have over-cooked your eggs. Second, you might not have enough “wet” ingredients. If you’re not a huge fan of mayonnaise, try adding sour cream or Greek yogurt. Third, add one or two hard-boiled egg whites to your mix, which will help keep it nice and smooth. Finally, use a food processor or hand mixer. That electric stirring is ten times better than relying on a whisk.
