Around 1868, the William Underwood Company began experimenting with a new product created from ground ham blended with hot seasoning. They introduced a line of seasoned meat products including chicken, turkey, tongue, lobster, and ham.

They dubbed the seasoning process “deviling,” and the Underwood red devil was born. It holds U.S. Patent Office trademark No. 82, granted in 1870, the oldest existing food trademark still in use in the United States.

While the Underwood devil is a trademark, the term “deviled” has evolved to refer to a number of foods (such as eggs) pureed with hot spices, particularly Dijon mustard.

Here’s to a recipe that just never goes out of style.

Servings: Makes 12

INGREDIENTS

6 hard-boiled eggs
2 tablespoons extra-virgin olive oil
1 tablespoon mayonnaise
1 1/2 teaspoons Dijon mustard
2 tablespoons minced celery
4 teaspoons chopped fresh tarragon
1 tablespoon minced drained capers
2 teaspoons minced shallot
Sliced celery

PREPARATION
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in oil, mayonnaise, and mustard. Stir in minced celery, tarragon, capers, and shallot. Season to taste with salt and pepper.

Spoon yolk mixture into whites. Garnish each with celery slice.
(Can be made 4 hours ahead. Cover loosely and refrigerate.)

Recipe: Epicurious/Photo: Tina Rupp