My grandmother was a very loving person and an excellent cook. Whenever we visited her on weekends, she prepared for us the same cherished and expected meal over and over again: roast chicken, glazed potatoes, warm peppers salad — when in season — and a salad of tomatoes and deviled eggs, or eggs mimosa.
The recipe originated in ancient Rome, but the history behind the name goes back to 1822, when an Englishman by the name of William Underwood set up a small condiment business on Boston's Russia Wharf, according to the Underwood Co. history published online.
According to the company's history, the business did pretty well in developing and selling new condiment products. Around 1868, Underwood's sons began experimenting with a new product created from ground ham blended with a mix of special seasonings. They introduced a product line of seasoned meat products including ham, turkey, chicken, lobster and tongue. They called the seasoning process "deviling."
Today, many other foods, including eggs and crab, are served "deviled." To be considered deviled, a food has to have a kick from something such as Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers.
Traditional deviled eggs — the kind our mothers and grandmothers used to make — are prepared by mashing the cooked egg yolks and mixing them with mayonnaise, mustard sauce and, sometimes, fresh herbs.
Today, there are as many deviled egg variations as there are cooks. The little beauties pictured here took a trip to India and mingled with jalapeño pepper, mango chutney and garam masala (an Indian spice blend) for very flavorful deviled eggs with a much-needed kick. Instead of mayonnaise, thick, plain yogurt is mixed with the egg yolks to add freshness and tang to the somewhat bold flavors.
When it comes to cooking the eggs, let me share with you my foolproof method for perfect, never-dried-out hard-cooked eggs: Put the eggs in a saucepan and cover with water, then bring it to a boil. When it starts boiling, remove from heat, cover with the lid and let stand undisturbed for 12 minutes, not a minute more. Slowly dump the hot water and fill the pan with cold water to stop the cooking process. Peel and enjoy moist, plump egg yolks that are ready to be “deviled."
Happy Fourth of July to all!
Indian spiced deviled eggs
Adapted from Epicurious.com
- 6 hard-cooked eggs
- 3½ Tbsp. Greek yogurt, plain
- 3 Tbsp. red onion, minced
- 1 Tbsp. jalapeño chile, minced and seeded
- 1½ tsp. mango chutney, minced
- ½ tsp. (scant) garam masala
- Red pepper, finely chopped
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in yogurt. Stir in onion, jalapeño, chutney and garam masala. Season with salt and pepper.
Spoon yolk mixture into whites. Top generously with chopped red peppers. (Can be made four hours ahead. Cover loosely and refrigerate.)
Local shopping spots
- Greek yogurt: in West Bloomfield is having a sale on Fage Greek yogurt (4x5-7 ounces for $5). in Birmingham and West Bloomfield is having a sale on Chobani Greek yogurt (all flavors, 2x6-ounce containers for $3). offers printable coupons online for $1 off Oikos Greek yogurt (one 16-ounce cup or a package of four 4-ounce cups.
- Eggs: in West Bloomfield and Farmington Hills is having a sale on Grade A large eggs every Sunday (one dozen for 69 cents).
- Red pepper: is having a sale on red, yellow and orange bell peppers (two for $3).
- Mango chutney: in Farmington Hills offers my favorite brand of mango and ginger chutney. It is also delicious with meat and chicken (9 oz. for $2.29).
- Jalapenos chile: also offers a box of six, fresh jalapenos chile for $1.59.
- Garam masala: Patel Brothers has all kinds of masala, but look for garam masala for this recipe (3.5 oz for $1.49).