I am still enjoying watching Europeans discovering American foods, and I am caught up again in being surprised that something very common here is not a thing in other places.
Deviled eggs! Much like biscuits and gravy, my brain goes, "Oh, it's just eggs, mustard, and paprika at its base (you can add more seasoning if you want); I'm sure there's something like it elsewhere!"
But no? At least not in the UK.
Deviled eggs are so ubiquitous here you can get adorable serving plates:
Like, that's just the first one that popped up. Go to etsy and there are loads of vintage ones. I had one I ended up donating before we moved because I loved it, but we don't make deviled eggs a lot, and also, I knew I could find another really easily.
Lemme go to etsy and put in 'deviled egg plate':
This is probably the most classic deviled egg plate. You can put veggies or whatever in the middle. But, yeah, the hobnail design is THE deviled egg plate to me.
Ooooh, carnival glass deviled egg plate. Yeeeeesssss.
Chicken-themed deviled eegg plate. Classic.
I look at this and think of deviled eggs at Thanksgiving because it's a pretty painted scene to further make the table look nice.
What I think of as the "potluck" deviled egg plate because of the handle so Mrs. So-and-So can put her deviled eggs exactly where she wants them and it won't be near that crock pot.
The 3-D chicken deviled egg plate. There's a few varieties of this one. Sometimes the chicken is just a handle/decorative. In this case, the chickens are the salt and pepper shakers so people can add either to their eggs if they like.
And finally, the ultimate classic, the deviled egg tray shaped like a chicken. Someone get me baby carrots and celery for that center dish.
If you don't know, deviled eggs are made by boiling eggs, then removing the shells, then cutting them down the middle lengthwise. You dump the yolks in the bowl and set the white aside, then mix mustard and whatever else you might want with the yolks. Some people use a hand mixer to whip the yolks. Others just use a spoon. I think we always did mustard, a little salt, and a little pepper.
Then, you scoop the yolk back into the egg whites and add a dash of paprika to each one. They slide into the slots on the dish, and boom. Appetizer. A very dangerous appetizer because they are delicious and you can end up eating three or four whole eggs by accident if you are not watching yourself.
Oooh! You can crumble bacon on top, too! Nearly forgot that.
