This week I experienced my first tropical storm! Debby came to town last Sunday, and although it’s getting better out there, the roads are still flooded and the winds are still going strong. Once again I find myself trying to figure out what recipes I can do based on my dwindling food supply and today I found a good one – Deviled Eggs from the South on page 163.
Deviled eggs are one our nation’s most popular appetizers. I actually found blogs devoted to nothing but deviled eggs and discovered that November 2nd is National Deviled Eggs Day! There’s been a trend toward making the deviled egg more upscale by adding everything from caviar to lobster to it. I liked the way Martha’s recipe kept it simple and basic but still delicious. Part of the beauty of Martha’s American Food is that it keeps its focus on good, wholesome cooking the way it was intended to be, without all the bells and whistles associated with the modern foodie movement. Sometimes the best food involves just a handful of ingredients that you can make into something special. I’ve made a lot of fancy-shmancy deviled eggs over the years, but while they were different than this recipe I wouldn’t say they were better. This was the perfect, old fashioned bite sized appetizer!
This is a great appetizer for any kind of party. Almost everyone will enjoy them, except perhaps a woman I knew who became highly upset when I attempted to give her a slice of devil food cake claiming that she would not eat food of the Devil! I imagine she’d probably have the same reaction to deviled eggs — but then again, I don’t invite her to my parties because she scares me!
