Deviled Eggs seem to be a universal tradition across many cultures. In North America, they’re often seen at family picnics, holidays, church parties, and other social functions. In some cases, they’re the first item to be devoured by the guests.
You may think they’ve only started appearing in cookbooks since the post-World War II era, but a version of deviled eggs was prepared for ancient Romans thousands of years ago. The Romans even had a saying: “ab ova usque ad mala” which translates to “from eggs to apples.” The saying referred to the courses of a meal from the start (deviled eggs) to dessert (apples).
Today, deviled eggs are used across North America and Europe, though sometimes under names like “stuffed eggs” or “dressed eggs.”
Below is a Wisconsin version of Deviled Eggs that mixes the yolks of hard boiled eggs with Wisconsin mustard, Wisconsin cheddar cheese, and Nueske’s signature applewood smoked bacon. Enhance the flavor of this recipe with pickled eggs, which are already boiled and shelled.
Bacon Deviled Eggs
- 6 hard cooked eggs, peeled
- 1/3 c mayonnaise or a similar dressing
- 1 1/2 tsp Martha’s Hot Mustard
- 1/4 tsp pepper
- 5 slices Nueske’s bacon, diced fine and fried
- 4 Tbsp Carr Valley aged cheddar cheese, shredded