Classic Deviled Eggs

Deviled eggs trace back to ancient Rome, where boiled, seasoned eggs were a common banquet starter, but the American version took shape in the South during the 19th century. The term ‘deviled’ refers to the spicy seasoning used in the filling, a culinary term that became popular in the 1800s for zesty, well-spiced dishes.

Creamy, tangy, and a picnic table staple

Hard-boiled egg yolks are whipped with mayonnaise and mustard, then piped back into the whites for a classic Southern party favorite.