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Deviled eggs are thought of as classic ’50s American food. In Leave it to Beaver, mom June Cleaver puts out a deviled egg plate as guests fill the house for a summer holiday party.
Deviled eggs actually date back to the time of Ancient Rome where they were known as Andalusia. Served with spices, vinegar, or fish sauce sprinkled on top, they are a far cry from what we know today. Fortunately our taste buds evolved as did the deviled egg and in the 18th century, cooks started mixing the yolk with spices and cream.
With a holiday weekend ahead I decide to jump in and make my own version of this fun and whimsical dish, a little Leave it to Beaver, a little Andalusia.
Not Your Grandmother’s Deviled Eggs
Makes 16 deviled eggs
8 eggs
½ cup hummus
½ cup mayonnaise
Juice and zest from 1 lemon
1 tbsp extra virgin olive oil
Salt and Cayenne to taste
Directions: Hard boil the eggs, then peel and cut them in half lengthwise.Using a spoon carefully remove the yolk from the white and put in a small bowl with the hummus, mayonnaise, lemon juice, zest and olive oil. Using a whisk, stir everything together until it is well blended and smooth making sure you have no lumps of yolk left. Season with salt and cayenne to taste. Spoon the filling back into the egg halves and sprinkle a dash of cayenne for color.
