Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

22
July
2009

What the Deviled Egg?

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Deviled eggs, deviled ham, deviled crab — what the heck does “deviled” mean? I did a little research and found that it refers to foods cooked with spices or spicy condiments like mustard. I don’t normally think of mustard as spicy enough to be considered as synonymous with the devil but back in 18th century England, it may have had more kick than your average food. Devil’s food cake has a different origin all together. Evidently, the use of extra baking soda gives cocoa powder a deeper, almost reddish color. Still, deviled eggs, a favorite at our house, seem positively civilized, almost quaint. They’re what I consider the perfect potluck contribution — one that’s completely devoured no matter how many I bring. People seem to love them.

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Pair them with a new recipe I found at Gourmet.com for Deviled Drumsticks and you have a absolutely wicked picnic. Add a salad and you’re set to go. What makes the drumsticks deviled? Again it’s the mustard used to coat the meat before dipping it in breading. You can also add some cayenne if you’re feeling extra devilish. These drumsticks don’t quite qualify in the same lofty category as fried chicken, which has to be among my absolute favorite foods. But then again, you bake them, which is a lot easier and healthier. They’re still nice and crunchy and extra good if make your own bread crumbs and use good quality parmesan cheese.

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Deviled Drumstick Recipe

12 chicken drumsticks

1/2 cup dijon mustard

3/4 cup bread crumbs or panko (japanese bread crumbs)

3/4 grated parmesan cheese

1/4 t cayenne (optional)

3 T melted butter

Salt & Pepper

Preheat oven to 450 degrees with rack in upper third.

Pat chicken dry. (no need to remove the skin)

Stir together bread crumbs, cheese, cayenne, salt & pepper to taste in a wide shallow bowl. Drizzle with melted butter and toss.

Coat each drumstick first in mustard, then in the bread crumb mixture.

Set on a large baking sheet with sides without crowding.

Roast until chicken is browned and cooked through, about 30 minutes

Serve warm or at room temperature.

Just shake and bake. They’ll be moist and tasty — great kid’s food too.

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I don’t have a real recipe for deviled eggs. But here’s the basic idea.

Deviled Egg Recipe

6 eggs ( the fresher, the harder they are to peel so here’s your chance to use up older ones. My current favorite source for eggs is Alm Hill Farm.)

2- 4 T Mayonnaise

1/2 t Dijon Mustard

Salt & Pepper

Paprika

Bring a pot of water to a rolling boil. Add a shake of salt to the water. Once it’s boiling carefully add the eggs.

Let them boil for 10 minutes. Remove from heat, drain the hot water and fill the pot with cold water to cover the eggs.

Peel eggs, cut in half and remove yolks.

Put yolks in a small bowl and mash with a salad fork.

Add mayo to moisten the yolks, a teaspoon at a time until it reaches your desired consistency. Add mustard and continue to mash until it’s well incorporated. Salt & pepper to taste.

Using a small spoon, refill the eggs with the mixture. Sprinkle a little paprika on top, if you wish.



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5 Responses »

  1. MMMMMM–you know I love deviled eggs–my favorite food group! And deviled eggs with panko fried chicken–have died and gone to heaven!

  2. This looks really yummy! Adrian loves his Nana’s deviled eggs. I can’t wait to make it with our our own fresh eggs from our chickens, it shouldn’t be much longer.

  3. BJ & Krista, I know you’re familiar with my deviled eggs. They’re so easy to make, I’m glad you like them.

  4. Can I just say that deviled eggs are pretty much my favorite, and not only for picnics. My grandparents used to pack those with the fried chicken drums and butter & jelly sandwiches. Loved ’em ever since.

  5. Lang, you aren’t the only one. I made them again tonight and once again, they all disappeared.