Devilled eggs
A simple and delicious devilled eggs recipe from The Gourmand's Egg. These vintage gems add spice to any cocktail party
Devilled eggs evoke the 1970s, a time of finger food and dinner party theatrics. But this canapé of choice predates the era of brown and orange crockery by centuries. In Ancient Rome, boiled eggs with spiced sauces were customarily served as a starter, hence the Latin expression ab ovo usque ad mala (“from eggs to apples”) —meaning from beginning to end, referring to the order of courses. If you have leftovers, chop them up and enjoy on bread as a quick but satisfying treat.
Next, why not try more canapé recipes from the House & Garden recipe archive?
This recipe is an extract from The Gourmand's Egg, curated by David Lane and Marina Tweed (TASCHEN books). Image credit The Gourmand.
