How can you not like deviled eggs? I salute these delicious morsels of eggy goodness that, for some strange reason, always end up sitting out in the sun for hours at many a Maryland crab feast before the last one is gone.
Somehow, that never stops the legions of diners from stuffing them in their gullets up to the very end, but truth be told, I won't touch them after they are out for more than a short bit. I'm funny that way. I'm not sure whether it's the strong egg-odor emanating from the stuffed goodies, or just the mere thought of micro-pathogenic events going gravely awry given the situation.
But, enough of my tirade on public safety and food handling, and back to the deviled egg. What in the world makes a stuffed egg a deviled egg? perhaps to some, the mysteries which surround this most profound of picnic edibles will never cease, but put simply, by adding paprika or cayenne pepper to the former, you get the latter.
Now, I don't think I need to tell you that any of these incredibly simple deviled eggs can be made by anyone. However, I do highly recommend that you keep them on ice as long as you can at the witching hour. Don't make me call the food police, but I will if I need to.
Oh, who am I kidding? They're going to be eaten sun baked and smelly, aren't they? It is truly one of the great mysteries of food.