Deviled Eggs are my usual addition to any pot-luck or party. Most everyone likes them, they are inexpensive, and other people don’t take the time to make them. I rarely have to worry about left-overs.

They do have an interesting history. The first known print reference using the term “deviled” about food, appeared in 1786. It was in the 19th century that it came to be used when referring to spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Deviled eggs are such a well-loved food that specially designed carrying dishes and plates have been made for them.[courtesy National Day of Calendar]

I mix my crumbled yolks with mayo, mustard, vinegar and pepper adding enough mayo so the mixture will easily pipe out of my frosting bag. I admit my bag sees more egg yolk  mixture than it does frosting. Piping the mixture makes it easier to fill the yolk cavity and it is prettier. I then sprinkle them with paprika.

The only draw back of taking deviled eggs any place is, even in their own carrying-case, they must be transported on a level surface so they don’t get squished or bumped. Sometimes getting them into the car is the hard part. My husband won’t touch the container. He has had mishaps in the past.

Next weekend I will be celebrating Veteran’s Day with my military friends. They have already started asking if I am bringing deviled eggs again. I better make sure I have enough eggs ready to boil.