Today we celebrate the deviled egg, a very popular dish at family gatherings here in the States, though recipes can be traced back to Ancient Rome. Various versions as well as names for this culinary treat exist across Europe. If you’re in France, for example, you’ll find them referred to as œuf mimosa. Other names given to this treat include stuffed eggs, Russian eggs, dressed eggs, picnic eggs, and angel eggs, which is quite the opposite of deviled really. The term “deviled” actually came from the British in the late 18th century, an attribution they began to give to zesty or spicy foods, since these little snacks contain mustard and vinegar.  But, despite the rather common recipe used at various family gatherings, deviled eggs still manage to taste very differently depending on who makes them. People often like to add their own ideas for additional spices ranging from delicious to downright weird.

I remember at one family gathering someone had decided that there needed to be more dill in the eggs. By more, I mean they pumped it so full of the stuff it became less of an egg and more of a creamy pickle. It was rather grotesque. I much preferred the simplest version of this treat and though I’m definitely a proponent of encouraging experimentation, sometimes it’s best to leave well enough alone. Several other such experimental eggs arrived at future gatherings and eventually people began to catch on. In the end, I’d hear an aunt or uncle happily start by saying things like, “Oh yum! Deviled eggs! Who brought those?” This was not so they could immediately thank the kind soul, but a way to know whether or not they were actually going to be safe to eat.

I’m a huge fan of potluck dinners where everyone brings something different. Even the strange experiments ultimately make me smile, though it can be challenging to politely avoid them. Any time people come together to share whatever food they felt like making, it’s a truly wonderful occasion. Food can the make the moments you spend with others so much more memorable. Whether it’s truly amazing, definitively horrid or falling quietly somewhere in between. It’s something beautiful. And a plate full of deviled eggs is a sure sign that fun times are ahead. Even if they end up tasting like a creamy pickle.

Join us for the November Doodlewash Adventure: A Celebration Of Food,
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About the Doodlewash

Sennelier L’Aquarelle:  Indian Yellow, Quinacridone Gold, Phthalo. Green Light, Burnt Sienna, and Ultramarine Deep. Lamy Safari Al Star pen with Platinum Carbon with black ink in a little red cloth hardbound l’aquarelle journal I found in a Paris shop.
 Day 2 - #WorldWatercolorGroup National Deviled Egg Day
Posted by:Charlie O'Shields (doodlewash)

Creator of Doodlewash® and founder of World Watercolor Month™ (July) and World Watercolor Group™. Sharing daily watercolor illustrations and stories while proudly featuring talented artists from all over the world!

25 replies on “Deviled Egg Day

  1. This drawing is amazing. ❤️❤️❤️ I love your attention to detail. Also, the story made me laugh, and I learned a bit of the history behind deviled eggs. I love your stories. Can’t wait for the next drawing and painting.

    Liked by 1 person

  2. Love, love, love deviled eggs, and your Doodlewash looks devilishly delightful. I make a very tasty version with a few secret ingredients, and I know they’re loved because after I put them out, I rarely get back in time to have one for myself.

    As for potluck food you can’t tolerate – call Phineas. Dogs are rarely fussy and will happily gobble everything without ever pointing an accusing paw at the generous donor – though they might hang around hoping for more culinary tidbits. Our pooch only turned up his nose at dill pickles or raw onions.

    Liked by 1 person

  3. One of my favorites treats and they do always disappear fast at family gatherings. Your’s looks quite yummy. Is that paprika sprinkled on top? That’s the way I make them but mine don’t turn out as fancy as the one you made.😉

    Liked by 1 person

  4. Deviled eggs take me back to my 1970s childhood. Ours were always curry, mustard and paprika based. I don’t think there was any vinegar involved – though my mother did separately make jars of pickled eggs. I love eggs so your painting makes me hungry.

    Liked by 1 person

    1. Thanks so much, Laura! 😃💕 yep… these take me back to the 1970’s as well. Ours probably had a bit of mayonnaise in them, by family put that in everything they could, which is probably why I didn’t love them much until I grew up and discovered the kind with just mustard. Much better! hehe

      Liked by 1 person

  5. Love the doodle! You have really captured the elegance of a deviled egg!
    This post makes me think of my son. He always gets frustrated when we experiment with some of his favourite food/recipes. He likes them just the way they are supposed to be and we like them with a new ‘twist’.😀

    Liked by 1 person

  6. Love your posts Charlie . . . and your drawings that go with them . . . I find your posts very amusing and extremely informative and look forward to viewing them in facebook when you publish them! Have a good one!

    Liked by 1 person

    1. Thanks so much, Di! 😃💕 I’m so happy you like them! That really means a lot, because they just sort of come out in real time without any rehearsal. hehe… some days I’m not entirely sure what I’m rambling on about. So pleased you dropped by here! I do only post the first bit on Facebook, so when you have the time, definitely click through and catch the rest!

      Like

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