The Dish of the Day

😈Let’s Talk Deviled Eggs (and the Dishes That Love Them)

Deviled eggs are a classic that never goes out of style. They’re a staple for potlucks, brunch spreads and Easter. But did you know this tasty little appetizer has roots that stretch all the way back to ancient Rome?

That’s right! The concept of stuffing seasoned yolks back into boiled egg whites goes back centuries, though the term “deviled” wasn’t used until the 18th century in England. Back then, “deviled” referred to foods that were spicy or zesty. Over time, these little bites evolved into the creamy, mustardy, paprika-sprinkled favorites we know today.

And of course… if you’re serving deviled eggs, you need the perfect dish to display them so the little devils don’t slip off the plate and have a great fall- there’s no putting them back together again! Vintage deviled egg plates (especially the glass or milk glass varieties!) aren’t just functional, they bring nostalgic charm to the table. Some even come with a center well for olives or pickles. Pretty and practical? Yes, please!

If you’re hunting for the perfect retro dish to show off your diavolo😈 uovo 🥚, we’ve got you covered at Dishfunctional!

Here’s the Dish of the Day for the Dish of the Day!

🥚 Zesty Horseradish Deviled Eggs

Ingredients:

• 6 large eggs, hard-boiled and peeled
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 to 1½ teaspoons prepared horseradish (adjust to taste)
• ½ teaspoon white vinegar
• Salt & pepper to taste
• Paprika (for garnish)

Instructions:

1. Slice eggs in half lengthwise and gently remove yolks.
2. In a bowl, mash yolks with mayo, mustard, horseradish, vinegar, salt, and pepper until smooth and creamy.
3. Spoon or pipe mixture back into egg white halves.
4. Sprinkle with paprika

5. Serve on your favorite vintage deviled egg plate!