Louisiana Deviled Strawberries – How to Make This Heavenly Treat

The "Devil" may have gone down to Georgia in that Charlie Daniels hit from a few years ago but when it comes to "deviling" we're all going to be fiddling around with what made Ponchatula, Louisiana famous. No, there won't be a battle for a golden fiddle but what you will find is the taste treat of the summer with the name that just doesn't sound right.

Admit it, when you saw the words "deviled strawberries" you probably thought "deviled eggs" and then thought, there is no way that is going to pair well with one of Louisiana's most cherished crops. Good for you, you're right. The term "deviling" doesn't always have to apply to eggs.

Although as we found out in the article "Louisiana Asks - What's The Devil Doing in Deviled Eggs Anyway" the term deviling has nothing to do with Lucifer, Satan, or any former head football coach from the University of Alabama. The term "deviling" means to make hot with spices. That's why deviled eggs have horseradish and pepper and taste so good.

What the Devil is a Deviled Strawberry?

Let me tell you I have not made these treats personally. The only reason I haven't is because I am at work, it's 3 in the morning, and I don't have the ingredients. That will all change later today when I arrive in my kitchen.

Based on what I am reading this may be one of the easiest best summertime treats that has ever been created. It will go well with summer brunches and lunches. It's a fairly healthy diversion for kids, and if you serve them at a cookout they will be gone before the burgers reach medium rare on the grill.

Think of a deviled strawberry as a deconstructed cheesecake. You simply slice your Louisiana strawberries in half. Then create a cheesecake filling that you dollop or spoon on the berry. Top that with some Graham Cracker crumbles and you've got deviled strawberries.

In this version of the recipe, Cook It Erica (@cookiterica) on Tik Tok blends the room-temperature cream cheese, the powdered sugar, and the cream with some chocolate. She also scoops out the strawberry. I wouldn't but I am not going for looks, I am going for taste.

What could be simpler? And, what other foods could the "devil make you do it"? I have an abundance of figs about to come in from the trees in my yard. I might try to devil some figs this weekend. I will certainly report back to you.

Oh, and if you don't have a fancy piping bag to plop your cream on your strawberries, check out this poor man's piping bag.

By the way you can use that same piping bag trick for mashed potatoes or any other food with a creamy consistency. It's also a great way to get your kids involved in the kitchen and that's always good for making memories.