I love eggs. Scrambled. Poached. Boiled. Over-medium and fried.

I like them elegantly crumbled in a salad, delicately situated atop an enchilada (now that’s authentic Mexican), simply sandwiched between two slices of bread with a bit of mustard, or deliciously deviled.

Ah, deviled. Back in April (yes, I’m a bit behind on my blogging) I was reciting my Easter menu to a friend and for the first time it struck me as a bit sacrilegious that I had included deviled eggs.  So I looked up the meaning of “deviled” (sometimes it’s just nice to know the whys and wherefores especially when it comes to food).

Seems the ancient Romans were the first to stuff eggs and the word "deviled" first appeared in the 18th century to describe food prepared with hot spices such as mustard and cayenne. The key word here is “hot” as in the devil’s abode.

Now this hot and spicy theory doesn’t apply to that chocolaty wonder known as Devil’s Food Cake, but I wasn’t researching dessert. If you’re interested in learning more check this out.

According to my student-daughter, who’s living in her first apartment and now buying her own groceries, eggs are a cheap and tasty source of protein.

In 2005 Americans consumed 255 eggs per capita down from an all time high of 402 in 1945, but higher than the all time low of 233.9 in 1991.

And while eggs have been much maligned as evil sources of cholesterol, this helps explain the 1991 egg consumption numbers, I’d rather eat a natural egg scrambled than whatever people pour out of those cartons that claim to be eggs.

I’d venture a bet that eating a fried egg sandwich at home would be better for you than a fast food burger out. You’d save some money and calories.

I believe if we ate more naturally, stayed away from fast food joints, and exercised more we’d feel better and weigh less.

But that’s a blog for another day.

Enjoy eggs.

They’re heavenly especially when deviled.

Here’s my deviled egg recipes from Easter (thanks to Bon Appetit, April 2006). I’ll start with my favorite first:

Sour Cream, Lemon, and Herb Deviled Eggs
6 hard-boiled eggs
3 tablespoons sour cream
1 ½ tablespoons mayonnaise
¾ teaspoon Dijon mustard
1 ½ teaspoons finely grated lemon peel
1 ½ teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
Chopped fresh thyme or parsely

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.

Spoon yolk mixture into whites. Sprinkle with chopped parsley or thyme.

Garam Masala Deviled Eggs
6 hard boiled eggs
3 ½ tablespoons mayonnaise
3 tablespoons minced green onion
1 tablespoon minced seeded jalapeno pepper
1 ½ teaspoons minced mango chutney
½ teaspoon (scant) garam masala
Finely chopped radishes.

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in next 4 ingredients. Season with salt and pepper.

Spoon yolk mixture into whites. Top with chopped radishes.

Deviled Eggs with Capers and Tarragon
6 hard boiled eggs
2 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 ½ teaspoons Dijon mustard
2 tablespoons minced celery
4 teaspoons chopped fresh tarragon
1 tablespoon minced drained capers
2 teaspoons minced shallot
Sliced celery

Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. Stir in celery, tarragon, capers, and shallot. Season to taste with salt and pepper.

Sppon yolk mixtures into whites. Top each with celery slices.

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