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.
ReplyDeleteThank you.
DeleteBlack olive slices sound delicious in deviled eggs. Thanks for sharing how you make yours.
My mother had a deviled egg plate like that, although not quite as fancy. I think one of my sisters has it now. I don't make deviled eggs very often, but I prefer the sweeter kind.
ReplyDeleteHi Live and Learn,
DeleteI think most American women of a certain era owned one of these platters. I see lots of them at vintage stores, and they occasionally pop up in thrift stores, too.
What a pretty plate! I have never made deviled eggs. I don't dislike them, but I don't enjoy them enough to make them, either. I'm sure you will make ones that your family enjoys!
ReplyDeleteThank you, Kris.
DeleteI understand that not everyone loves deviled eggs.
I have my grandmother's deviled egg plate and I love the memories that come back every time we use it again. Memories are such treasures!
ReplyDeleteAlso I make my deviled eggs very similarly to your style recipe. My family prefers savory. Happy Easter!
Hi Amanda,
DeleteI'm so glad you have your grandmother's deviled egg plate. I have a couple of kitchen items from my grandmothers, and I treasure them too.
I also make them much the same as you. I don't make them very often, but definitely for Easter. I do love them. Happy Easter!
ReplyDeleteHi Ruthie,
DeleteThank you. I hope you had a nice Easter, too. And did you make deviled eggs this year?