Question: What is the oldest existing trademark in the U.S.? Answer:That little red devil on the can of Underwood Deviled Ham. But why this word? why is the word Devil used on so many items? Especially with that bland potted meat(no offense Underwood)?
Well it was originally much spicier than it is today, as was Deviled Eggs. That is the whole reason why the word Devil is used in both recipes. Then what about Devils Food Cake you ask? One of two answers emerges in this debate. The color of the original cake was quite red compared to today, because of the chemical reaction between inferior cocoa and baking soda during the late 19th century. Or it may have been to offset the delectable, heavenly taste of Angel Food Cake.
Regardless of the origins, the recipe below has two great flavors that should always stay together, bacon and eggs. I know everyone may have their own recipe handed down to them or some don’t want to fuss with such an old recipe. Let’s get one thing straight! Everyone around the world still enjoys these summer gems. Heck, many countries even add caviar while others add expensive strands of saffron to the filling.
So lets put our high and mighty thoughts aside and make something that hollers SUMMERTIME the world over.
Deviled Bacon and Eggs
6 eggs, hard-cooked and peeled
1/4 c. mayonnaise
2 T. celery, finely chopped
2 T. sweet pickle, finely chopped
1/2 t. mustard (Dijon-style or brown mustard work well)
salt and black pepper to taste
3 strips bacon or pancetta, grilled crispy and crumbled
Slice eggs in half. Scoop out yolks and place in a small bowl. Mix mayonnaise, finely chopped celery and pickle, 1/2 t. mustard, salt and pepper in with the egg yolks. If it is at all dry, add a tiny bit of the pickle juice to thin it out. Carefully spoon the yolk and mayonnaise mixture into the hollows in the egg whites. Sprinkle the tops with crumbled bacon.