Devil May Care: Cacio e Pepe Deviled Eggs

A sinful Southern treat

Though they are commonly identified with the American South, deviled eggs are an ancient Roman concoction. Wealthy Romans lived in opulence and entertained extravagantly. Guests would be summoned to dine with the promise of a meal ranging ab ova usque as mala (from eggs to apples) and a feast would kick off with hard-boiled eggs seasoned with spicy sauces.

The culinary term "deviled" made its first English language appearance in 1786 in reference to spicy foods. As any mention of the devil is anathema in some denominations of Christianity throughout the South and the Midwest the terms "stuffed eggs", "salad eggs", and "dressed eggs" are also common.

For his interpretation of the popular finger food Alfredo Nogueria, Executive Chef at CureCo., take the dish back to its Roman roots with flavors of roasted garlic and rich Pecorino Romano.

There are a few ways to shortcut this recipe without sacrificing quality or taste. See the NOTES section at the end for suggestions for making your life easier.

300

Shared by Alfredo Nogueira, executive chef at CureCo.

1 head 1 garlic (see notes)

Extra-virgin olive oil

6 large 6 eggs (see notes)

1/4 cup 1/4 mayonnaise

1/2 teaspoon 1/2 Dijon mustard

2 dashes 2 Tabasco sauce, or to taste

Kosher salt

Freshly grated Pecorino Romano cheese (see notes)

Freshly ground black pepper

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