
Photo Courtesy ajc.com
Now, I've never eaten deviled eggs before, but these look mighty fine. Richard Blaise, Top Cheftestant, has decided to gussy up the old classic and create the delicacies that you have just feasted your eyes on.
Where do deviled eggs come from, you ask?
"...boiled eggs with a dressed-up yolk have been around since ancient Romans poured sauces of wine, honey, pine nuts and herbs on them. By the Renaissance, eggs stuffed with savory spices were common. So when did they get the devil in them?
In 1849, Mistress Margaret Dobs described "deviling" in her book, "The Cook and Housewife's Manual," though she was referencing meat. Deviling was achieved by adding 'scorching heat or tear-compelling pungency' to food, she wrote. Among the list of ingredients: salt, pepper, cayenne, curry, mushroom, anchovy or truffle powder, and 'must be administered at the discretion of the consumer.' "
I might cry tears of joy from eating the one on the right. Duck confit. Yum.
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