If you love Deviled Eggs here's a way to take the Easter Bunny out of them and hand them over to St. Patrick - you turn them green! It's simply a matter of adding a bit of green food coloring to your favorite Deviled Egg Recipe.
The Irish Green Deviled Eggs above are my mother's recipe for deviling eggs. You'll notice I say mayonnaise OR Kraft Salad Dressing? That's because my mother always used Kraft Salad Dressing wherever a recipe called for mayo! Don't ask me why - all I know is I grew up with deviled eggs, potato salad, macaroni salad and sandwiches full of Kraft Salad Dressing! To this day I still prefer the Kraft on turkey sandwiches but have gone with my wonderful Best Foods (aka Hellman's on the East Coast!) Mayonnaise for most everything else.
Whichever you prefer, you'll have some fun coloring the eggs - you can color both the egg yolk mixture and the egg whites or just the egg yolk mixture. Either way you'll get some green to balance out the "divil".
WHY ARE THEY CALLED "DEVILED EGGS"?
If you're wondering how Deviled Eggs got their name here's a quick explanation from the Oxford Companion to Food:
The Irish Green Deviled Eggs above are my mother's recipe for deviling eggs. You'll notice I say mayonnaise OR Kraft Salad Dressing? That's because my mother always used Kraft Salad Dressing wherever a recipe called for mayo! Don't ask me why - all I know is I grew up with deviled eggs, potato salad, macaroni salad and sandwiches full of Kraft Salad Dressing! To this day I still prefer the Kraft on turkey sandwiches but have gone with my wonderful Best Foods (aka Hellman's on the East Coast!) Mayonnaise for most everything else.
Whichever you prefer, you'll have some fun coloring the eggs - you can color both the egg yolk mixture and the egg whites or just the egg yolk mixture. Either way you'll get some green to balance out the "divil".
WHY ARE THEY CALLED "DEVILED EGGS"?
If you're wondering how Deviled Eggs got their name here's a quick explanation from the Oxford Companion to Food:
Devil: A culinary term which first appeared as a noun in the 18th century, and then in the early 19th century as a verb meaning to cook something with fiery hot spices or condiments. The term was presumably adopted because of the connection between the devil and the excessive heat in Hell.There is also mention of spicy stuffed eggs in Rome as early as the 13th century and Apicius mentions "boiled eggs . . seasoned with broth, oil, pure wine" in Cooking and Dining in Imperial Rome. Remember, Gaul was invaded and occupied by Rome so it's possible our Irish ancestors were eating their version of "deviled eggs" centuries ago!
Here's all my previous St. Patrick's Day Appetizers:
Leprechaun Balls
Corned Beef & Rye Dip
Corned Beef Hash Potato Skins
Erin Go Bragh Pizza
Here's my previous St. Patrick's Day Martinis:
The Blarney-Tini
The Emerald Isle Martini
The Irish Coffee Martini
The Irish Kiss Martini
The Midori Shamrock Martini
The Nutty Irishman
And - hop over to The PopArtDiva Blog for some Irish Quotes & Fun Facts on Shamrocks, Leprechauns & St. Patrick!
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