Okay, so this is a mid-century platter/plate, so it may not look much like those that came later. Can you guess what it was for?
Here's a hint (a close-up of an essential part):
So if you guessed a deviled egg platter, you're right!
This deviled egg platter was a wedding gift to my parents in the late 1950s. It came out for every holiday or gathering. While deviled eggs in some fashion have been around since ancient Roman times, they gained wild popularity in the later 1940s, 1950s, and into the 1960s as commercial mayonnaise was now a household staple, home refrigeration had greatly improved, eggs were an economical protein food, and folks had increased leisure time post-war (picnics and entertaining at home).
My mother made a platter of deviled eggs for every occasion. Hers were always a slightly sweet version with mayo, sweet relish, and a bit of curry powder. To top them off, she sprinkled a bit of paprika over each. The lady who coordinated the teas where I volunteered put cottage cheese and chives in hers. A friend of mine sprinkles bacon bits over her deviled eggs. And I once had deviled eggs made with a small amount of flaked smoked salmon. I make my deviled eggs savory, using mustard, mayonnaise, onion powder, and with whatever fresh herbs I have on hand (thyme works well, as do chives or parsley). Deviled eggs can be made with sour cream, soft cream cheese, mashed avocado, or Greek yogurt in place of mayonnaise, for those who don't do mayo.
Anyway, I got out my deviled egg platter today as I plan on making a batch for Sunday. By the way, the center part of the platter can either be filled with something attractive like a mound of parsley, or it can hold crudités, pickles, olives, or cherry tomatoes.
What is you favorite way to make deviled eggs?
That's a very pretty dish, that's so nice that you still use it and treasure it. I don't make deviled eggs as often as I used to, but I like mayo, homemade zucchini relish, dijon, a little garlic powder, salt and pepper. I do sprinkle the top with paprika also and parsley. I would add black olive slices if I were to make them for Easter.
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