Cookaholics Bulletin Board

In the last two days, I have seen/read three different articles/blogs featuring Deviled Eggs. I love Deviled Eggs and I know Easter is coming soon, but I have never seen them in the spotlight like this before. I like mine with a little horseradish along with the mustard and mayonnaise.

Easter brings out the deviled egg recipes...I have a recipe w/jalapeno peppers...I call it "deviled eggs w/real devil"

When I was in culinary school one of the Denver papers was doing a story about deviled eggs and asked if they could borrow some of us to test the recipes. I vividly remember testing a James Beard recipe that quite literally made me gag. (It had blue cheese in it, and while I'm a big fan of blue cheese, I'm not when in a deviled egg.) Why do people always seem to try and "improve" something so simple?

Amy

I know the question was rhetorical, but I think they want to have something familiar to the client/etc yet stamp their own flavour/personality/twist on it. So we get all the recipes "with a twist", etc.

Paul,

I get that, but some things I like better left alone. Deviled eggs is one of them. I have such fond memories of them from my childhood when we'd go the Swedish Glee Club for Easter brunch, and I bet I ate at least six every year. It's still one of the few ways I would actually be able to devour more than two eggs at a time.

Damn...now I'm craving deviled eggs.

Amy

Todd,

It's Yet Another Retro Food Fad. Between the folks rejecting Modernist cuisine and recreating the food of their parents, and the people reinventing 50's classics with bizarre ingredient combinations, I predict an endless series of revivals of classic Midwestern and Pennsylvania Dutch dishes for the next decade, at least.

For my part, I've never liked Deviled Eggs, so I'm happier with the weird versions.

Um, completely disagree.

Amy