A family favorite are deviled eggs. But the name! Where does that come from? It certainly doesn’t sound very Easter-ish.

The hard-boiled concoctions can be traced back to ancient Rome where they were served with spicy sauces as a first course. In the 13th century, they started popping up in the region now known as Spain and by the 15th century, the stuffed eggs became widely popular across all of Europe. However, they didn’t yet have the name.

It wasn’t until the late-18th century that the term “deviling,” which describes the process of spicing up foods, gained traction. Hence the name deviled eggs.

But depending on the culture or geographical area, they were also referred to as dressed eggs, mimosa eggs or stuffed eggs to avoid the association with the devil. In the mid-19th century, stuffed eggs began appearing in cookbooks in the U.S., and at the end of the Second World War, they became common at picnics and potlucks everywhere.

Well, it’s that time of year when we celebrate Christ’s resurrection, and I don’t want my leftover Easter eggs to be left to spoil in the back of the fridge. So I intend to transform those boring hard-boiled eggs into something the family will want to dive into. Something … angelic!

If you are not using leftover Easter eggs, prepare the hard-boiled eggs. Fill a pot with eggs and cover with an inch of cold water. Bring to a boil and then turn heat down to medium heat. Continue to gently boil for 12-15 minutes. Allow to cool before peeling.

Angelic Deviled Eggs

CLASSIC

6 hard-boiled eggs (with yolks removed)

3 tablespoons mayonnaise

1 teaspoon Dijon or regular mustard

Salt and pepper to taste

Chopped fresh chives for garnish

Paprika for garnish

In a small mixing bowl, combine and mash (with a fork) the egg yolks, mayonnaise,  mustard and salt and pepper (to taste) until smooth. Spoon or pipe (with a pastry bag) the filling into the eggs and top off with fresh chives and paprika.

AVOCADO BACON

6 hard-boiled eggs (with yolks removed)

1 avocado (peeled and pitted)

1 tablespoon mayonnaise

2-3 tablespoons chopped cilantro

1 tablespoon fresh lime juice

Salt and pepper to taste

¼ cup bacon bits (store-bought or 2-3 strips cooked and chopped)

Chopped fresh chives for garnish

In a small mixing bowl, combine and mash (with a fork) the egg yolks, avocado, mayonnaise, cilantro, lime juice and salt and pepper (to taste) until smooth. Spoon or pipe (with a pastry bag) the filling into the eggs and top off with bacon bits and fresh chives.

CURRIED

6 hard-boiled eggs (with yolks removed)

¼ cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1 teaspoon curry powder

Salt and pepper to taste

Smoked paprika for garnish

Chopped cilantro for garnish

In a small mixing bowl, combine and mash (with a fork) the egg yolks, mayonnaise, Dijon mustard, lemon juice, curry powder and salt and pepper (to taste) until smooth. Spoon or pipe (with a pastry bag) the filling into the eggs and top off with smoked paprika and cilantro.