The Devil is in the Details


The Devil is in the Details 


Preface: “The devil hath power / To assume a pleasing shape”

Hamlet (Shakespeare)


There should be no controversy with what I’m about to say in regard to one of the greatest edibles of all time, the deviled egg. While there are lots of different ways to prepare deviled eggs, I think most of the population can agree that the business of deviling eggs must be comprised of 1) boiling eggs, b) peeling eggs then cut in halves and 2) yolks processed to some degree which are placed/inserted/injected somehow back into/onto the aforementioned egg halves. 


But that’s not important right now.


The method by which they’re prepared can vary. Verily, you are free to devil your eggs by any which recipe you deem necessary and appropriate, the devil be damned. Some folks use sweet relish, some use dill relish, some use zero relish. Others use green olives, black olives, zero olives, mustard, paprika, or any manner of other things so they can make their deviled eggs their own even if it hairlips hell in the process. Alas, we are in an age of making things Artisan and using terms like charcuterie board instead of saying cheese n crackers. It’s the work of the devil.


But thats not what’s important right now  


I have consumed hundreds, if not thousands of deviled eggs in my lifetime, which makes me, well, somewhat of a subject matter expert. 


But that’s not important right now. 


Deviled eggs can be on the menu for any occasion ranging from black tie to blue jeans. They qualify for baptisms, traditional covered dish, funerals, tailgating and something as simple as standing over the trash can. They are probably ok for Bah Mitzvahs even though I’ve never attended one. They change any occasion from “isn’t that nice” to “gangway you sunza*****s” just by the sight of the platter. And I do mean platter, hint hint)


But that’s not what’s important right now. 


Here’s what’s important and paramount to anyone that plans to make and/or present deviled eggs to any entity, and that is HOW MANY DEVILED EGGS ARE ENOUGH? 

(See above for platter)


Mathmatically it is portrayed as follows:

T= P x S

T-total # of deviled eggs needed 

P-# of people

S-# of halves per person 


Ex. For 3 per person

T=25x3=75


The photo below displays what I think is a dang good start for a family of four. 



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