According to the Museum of Food and Culture, deviled eggs can be traced back to ancient Rome, in an area that's now part of Southern Spain. In that era, it seems that people liked to add spices to the yolks and then fry the deviled eggs. (We wonder if they might have been a bit like this Jacques Pépin version?) Since then, cooks have found so many ways to make deviled eggs their own—and we can't wait to try Lidia's fresh, bright, veggie-packed version.
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According to the PBS host’s deviled eggs recipe, you’ll need a dozen large hard-boiled eggs, Dijon mustard, white wine vinegar, kosher salt, extra-virgin olive oil, cornichons (mini dill pickles), zucchini, roasted red bell peppers, drained capers in brine and fresh parsley.
How to Make Lidia Bastianich's Deviled Eggs
First things first, you’ll need to boil the eggs. Halve them lengthwise, and then “nicely and gently, scoop out all of the yolks.” It’s important to perform this step carefully so that the egg white shells look nice when they're stuffed with the filling.
Bastianich then transfers the yolk mixture to a medium-sized bowl and adds the vegetables. The key is to make sure that the zucchini, roasted red peppers, capers, cornichons and parsley are all finely chopped, so no one ingredient overwhelms the others.
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