
The kitchen is the heart of Henderson House and with so many recipes in the novel, it was hard to pick just one to share. But I thought Edna’s Award-Winning Deviled Eggs might be a book club winner, especially with people focusing on low carb dishes these days. Edna is Mrs. Henderson’s housekeeper and co-cook at Henderson House. As Mrs. H says they’ve been “dancing around this kitchen together for almost twenty years.” I loved choreographing their scenes working side-by-side as they chatted and charted the future. Mrs. H tells us that Edna’s deviled eggs have won more awards than she can remember, including the blue ribbon at the Washington County Fair last year. Her secret? Adding a little of her homemade relish. If you’ve never added sweet pickle relish to your deviled eggs, you’re in for a treat!
As a writer of historical fiction, I couldn’t resist doing a little research on the origins of this potluck favorite. Turns out, you can trace the deviled egg all the way back to ancient Rome. The term “deviled” is a culinary description that goes back to the 1700s and applies to any dish with spicy seasonings. Author Anne Byrn says she found the first mention of a recipe for deviled eggs in an Alabama newspaper in 1877. The easily transported dish gained popularity in the 1920s when automobiles led to a surge in outdoor excursions, church picnics, and family gatherings.
One of the most enjoyable aspects of making deviled eggs is the opportunity to experiment with a variety of ingredients and toppings. I’ve used wasabi mayo and black sesame seeds to make creepy and delicious deviled eggs for Halloween, added salsa and cilantro for a Mexican flair, and crumbled cooked bacon on top whenever possible.
-Caren Simpson McVicker
Henderson House author note, book club menu
Recipes from Mrs. Henderson’s Recipe Box