Deviled Eggs: 50 Recipes from Simple to Sassy by Debbie Moose

  • Ma-ma's deviled eggs (page 20)

    from Deviled Eggs: 50 Recipes from Simple to Sassy Deviled Eggs by Debbie Moose

    • Categories: Egg dishes; Appetizers / starters; Side dish; Cooking ahead; Vegetarian
    • Ingredients: hard-cooked eggs; mayonnaise; yellow mustard; distilled white vinegar
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  • ISBN 10 155832433X
  • ISBN 13 9781558324336
  • Published Sep 12 2008
  • Format Hardcover
  • Page Count 95
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press

Publishers Text

Some say the devils you know are better than the devils you don’t. Well, in these pages there are plenty of both, and all are wickedly delicious. Deviled eggs, a perennial favorite of potluck suppers and picnics, a party food that is nearly perfect in its simplicity and speed of preparation, are basking in a long-awaited renaissance. Technically, deviled eggs should be revved up with a little something spicy, but these recipes show that they don’t have to be hot to be fabulous. Flavors can range from light to elegant to gutsy to fiery. Fillings can be as smooth as silk or chock full and chunky. If you’re a purist, take a trip down memory lane with the best of the classics, infused with fresh herbs and mild mustards. If you’re looking for something different and fun, try out combos including blue cheese and bacon or pepperoni and parmesan. Or maybe you want to impress your friends with your international palate by including the flavors of Indian chutney and curry, Italian sun-dried tomatoes and pesto, or Greek feta and olives. And if you love to go for the burn, well, welcome to perdition, where eggs stuffed with salsas or chilies, wasabi or jerk seasoning await the brave. And if you’re worried about the devil in the details, fear not: here you will find answers to such timeless questions as how to perfectly hard-cook eggs, how to peel off the shell without demolishing the white, and how to present your creations so they look festive and don’t go rolling off the plate when you serve them.

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