Deviled Eggs

Deviled eggs have been around since 15th-century Italy. But it wasn’t until the mid-1700s that the British gave them that moniker—not because they were sinfully rich, but because the cooking term “devil” referred to food that was well chopped and mixed with a sauce or seasoning. The key to a good deviled egg is to mash the yolk with a fork until it is free of all lumps before mixing in the other ingredients. This ensures the creamy texture that makes deviled eggs so heavenly.