Vintage 1950s Holiday Foods Deviled Eggs

Vintage 1950s Holiday Foods

Deviled Eggs

Deviled eggs (US) or Devilled eggs (UK), are also known as stuffed eggs, Russian eggs, or dressed eggs.  They are served cold as a side dish or appetizer often for holidays or parties. They were called "seasoned eggs" in ancient Rome. The dish is commonly found throughout Europe and in North America. It wasn't until the 1950s that the dish came into its own and appeared quite often on many tables for many different affairs.

The recipe below is from a 1950s recipe I found in my mother's recipe files, well dog-eared and splattered. She made this all the time and we, as children, lapped it up. However, my husband (the cook of my family) upgraded the recipe to avoid the sour cream and bread crumbs, and It tastes delicious.

Will's Deviled Eggs

Ingredients

8 boiled eggs

1/4 cup mayonnaise

1/4 cup brown mustard

1 Tablespoon Crystal Hot  Sauce

1 Tablespoon Kosher Dill Pickle juice (opt)

Paprika for garnish

Directions

Cut eggs in half. Remove yokes and place in a bowl. Mix in mayonnaise, hot sauce, mustard and pickle juice if using. Pipe into egg halves. Sprinkle with paprika.

1950s Deviled Eggs

Ingredients

8 hard-boiled large eggs

1/4 cup fat-free mayonnaise

1/4 cup reduced-fat sour cream

2 tablespoons soft bread crumbs

1 tablespoon prepared mustard

1/4 teaspoon salt

Dash white pepper

4 pimiento-stuffed olives or black olives, sliced

Mild red pepper

Directions

Slice eggs in half lengthwise and remove yolks; refrigerate eight yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in the mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. Sprinkle with red pepper.