Recipe 2: Roman Deviled Eggs

It is not well known that Deviled Eggs originated in Ancient Rome, but they did.  Despite that they didn't take out the yolks and mash them with other ingredients, they are remarkably close to the modern version.  Romans dressed their eggs with a variety of toppings and sauces, the main recipe that I am giving comes directly from Apicius' Cookery and Dining in Imperial Rome.  In his tome he gives two toppings for boiled eggs found in receipt (recipe) number 327.  

For boiled eggs, halved top yolks with:

Broth, oil (that would be olive), and wine

                        OR

Broth, pepper and laser (this is what we had at dinner this evening)

Other toppings for Roman Eggs include:

Whole or chopped pinenuts (sometimes marinated)

That ever present Garum

Vinegars

Finely chopped celery

Honey

For more Ancient Roman recipes, check out this Nova page