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LTH Deviled Egg Index
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    Post #1 - December 23rd, 2009, 11:39 am
    Post #1 - December 23rd, 2009, 11:39 am Post #1 - December 23rd, 2009, 11:39 am
    [Updated 16-Apr-2014]

    On a suggestion in my holiday food pix, here's a list of deviled egg recipes, and discussion. Please add your own
    2006: Smoked Almond
    Image
    Chives, Dijon mustard and, if I remember correctly, ground smoked almonds in addition to the one for garnish. Very well received, worth trying. Smoking hardboiled eggs on the WSM, as well as making my own almonds, might be a way to go for a new version of it.

    2007: Truffled
    Image
    Filling has truffle oil, dijon, and equal parts mayo and sour cream. Sour cream rocks in deviled eggs! Everybody loved these.

    2008: Cobb Salad Deviled Eggs
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    Flavored with blue cheese, avocado and green onion, garnished with bacon, chicken and mini plum tomatoes. Not as mutant as some I've done, but tasty, nevertheless.

    2009: Creole Deviled Eggs
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    Creole Sauce from Paul Prudhomme added to yolks -- came out a disgusting color but were devoured.

    2011: Buffalo Wing
    Image[/url]
    6 - Holiday Party 2011 037
    Gribbenes were doused with Frank's Red Hot and then toasted briefly to restore crispness. The yolks were combined with Black River blue cheese, buttermilk, lemon juice, black pepper and chives, and garnished with the gribbenes, thin slices of celery and some carrot shreds.

    2012: Obatzda
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    Obatzda is a Bavarian cheese spread with camenbert, cream cheese, butter, paprika, onion and caraway. Garnished with pretzels and chives.

    2013: Spam
    HolidayParty2013 Spam and Baked Beans Deviled Eggs
    Image
    I fried slices of spam -- and made a sort of baked bean latke or falafel with half the can of beans, an egg white left from another process, and some bread crumbs. The yolks were flavored with salt, pepper, a pinch of Chimayo red pepper, mayo, lemon juice and Dijon (pretty standard), garnished with strips of fried spam (on the left in the pic) or bean latke (on the right, for the vegetarians), some grilled pineapple, a couple more baked beans and scallions.

    Others without photos
    • Wasabi - Awesome, hard to beat a kicked-up egg, and an ideal to make Green Eggs, even without Ham
    • Chipotle - Another ugly-colored one, using Rick Bayless' "Essential Chipotle Seasoning Paste" recipe, which I always keep ready in my fridge
    • Avgolemono - A little too subtle: rice and lemon juice in the mix
    • Curry, using English curry powder - seemed exotic at the time, very tasty
    • Nicoise SaladL Dressing recipe from Gourmet Cookbook: 3tbs grated shallot, 2tsp dijon, 2tbs chopped capers, 5Tbs olive oil, 1.5Tbs lemon juice, salt and pepper, 2Tbs minced parsley. Came out a bit greenish, but tasty. Garnished with a slice of green bean, a sliver of cherry tomato, a gaeta olive (couldn't find Nicoise) and a bit of Italian tuna in oil
    I probably have done a couple more, but can't remember.

    Eggs from others mentioned on LTH

    Wow, that's a lot, and I skipped those reports where it just said "deviled egg" without listing any recipe or unique ingredients.
    Last edited by JoelF on April 16th, 2014, 9:11 am, edited 2 times in total.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #2 - December 23rd, 2009, 2:40 pm
    Post #2 - December 23rd, 2009, 2:40 pm Post #2 - December 23rd, 2009, 2:40 pm
    Here is a lovely tray of deviled eggs I made last New Year's Eve
    The close up reveals a variety of toppings:
    caviar, brunoise of honey baked ham, and chopped bread and butter pickles.
    The filling was your standard mayo, dijon, horseradish, touch of relish...

    Image

    Image

    cheers!
    "If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home."
    ~James Michener
  • Post #3 - December 23rd, 2009, 8:38 pm
    Post #3 - December 23rd, 2009, 8:38 pm Post #3 - December 23rd, 2009, 8:38 pm
    This is awesome! (giggling to see my obsession with deviled eggs so well-documented.)
  • Post #4 - December 23rd, 2009, 9:04 pm
    Post #4 - December 23rd, 2009, 9:04 pm Post #4 - December 23rd, 2009, 9:04 pm
    Ok. I guess I'm going to the store for eggs. Lesson learned you can't hard-boil & successfully peel farm fresh eggs :shock: . Deviled eggs with truffles sounds fantastic.

    Can I get a recipe? Pronto please.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #5 - December 23rd, 2009, 9:48 pm
    Post #5 - December 23rd, 2009, 9:48 pm Post #5 - December 23rd, 2009, 9:48 pm
    JoelF wrote:Others without photos
    • Wasabi - Awesome, hard to beat a kicked-up egg, and an ideal to make Green Eggs, even without Ham
    • ....
    • LAZ also listed a recipe for Barb Kelly's version, with mayo, mustard, relish, a little celery or onion and topped with an olive slice

    From Ronnie Suburban's LTH Potluck photos:

    Image
    JoelF's wasabi deviled eggs by jazzfood
    Recipe

    Image
    9-year-old cheddar and Barb Kelly's deviled eggs by Giles
    Recipe
  • Post #6 - December 23rd, 2009, 10:13 pm
    Post #6 - December 23rd, 2009, 10:13 pm Post #6 - December 23rd, 2009, 10:13 pm
    Joel,

    Thanks for the index, I didn't realize we had so many deviled egg recipes on the board.

    I went back and updated the link to Southern Foodways Alliance's deviled egg index.

    I bought a dozen medium eggs for our Christmas deviled eggs. I like the slightly smaller portion to allow room for other goodies.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #7 - December 23rd, 2009, 11:00 pm
    Post #7 - December 23rd, 2009, 11:00 pm Post #7 - December 23rd, 2009, 11:00 pm
    JoelF wrote:Wow, that's a lot

    No kidding!

    Really got me in the mood for deviled eggs, made a big salad for dinner, including chopped up hard boiled eggs. Just as I was cutting into the second egg it occurred to me dinner would have been better served by deviled eggs. We were invited to a Christmas party tomorrow, I know what I'm brining. Now to decided which one.

    Very cool index Joel, very cool indeed.
    Hold my beer . . .

    Low & Slow
  • Post #8 - April 3rd, 2010, 4:05 pm
    Post #8 - April 3rd, 2010, 4:05 pm Post #8 - April 3rd, 2010, 4:05 pm
    For reference (haven't tried them yet) Kimchi Bacon deviled eggs.
  • Post #9 - September 8th, 2018, 9:49 am
    Post #9 - September 8th, 2018, 9:49 am Post #9 - September 8th, 2018, 9:49 am
    I love deviled eggs and this thread is great inspiration, especially when you have some really good eggs in hand. Here are some I made last weekend:

    Image



    I made a quick beet brine: one red but sliced, cooked in water, vinegar, salt, sugar and bay leaf. I went light on vinegar and sugar because ultimately I just wanted them to look pretty and not have so much of a pickled flavor. When the liquid was nice and crimson, and the beet tender, I was done.

    I let the brine cool and I added the whole, peeled eggs to the brine late at night and let them soak overnight. You probably don't want to go longer than 20 hours or so because at some point the brine will extend through the entire egg and I prefer the pink/white contrast in the egg.

    When slicing, be careful and wipe down the knife between slices because the pink color does transfer.

    As for the filling: tarragon, capers, celery, shallot, Dijon mustard, mayonnaise, olive oil, just a bit of salt and pepper to taste and then topped with a couple slivers of celery. The recipe for the filling is originally from here, but I always prepare to taste and with less celery and capers than called for, as I prefer the tarragon to stand out a bit more.
  • Post #10 - September 8th, 2018, 11:17 am
    Post #10 - September 8th, 2018, 11:17 am Post #10 - September 8th, 2018, 11:17 am
    BR wrote: I prefer the pink/white contrast in the egg.

    Terrific looking deviled eggs, and I'm sure they were delicious. I've used beet to color gravlox, going to ~borrow~ this idea from you next time I make deviled eggs.
    Hold my beer . . .

    Low & Slow
  • Post #11 - December 13th, 2021, 1:25 pm
    Post #11 - December 13th, 2021, 1:25 pm Post #11 - December 13th, 2021, 1:25 pm
    Another year, another deviled egg.

    Easter Bunny Deviled Eggs
    Image

    I started with this recipe for the pickled carrots but the filling seemed a little pedestrian.
    Recipe
    yolks from 28 eggs
    1/2-2/3 cup mayo
    1/4 coarse-ground dijon mustard
    a rounded teaspoon of my favorite El Potrero Red Chile Powder
    and a bunch of spices that would be in pickling spice: about 1/2t Allspice, 1.5t Coriander, 1t Black Pepper, generous pinch Cardamom, 2t salt.

    Mix well, taste, adjust salt and add lemon juice or sherry vinegar to taste -- it should be strongly seasoned, almost too salty, because it's got to carry the whites of the egg too.

    Garnish with strips of pickled carrot for ears. olive slices for nose, 2" chive cuttings for whiskers. The originals used olives for eyes and carved carrot for nose, that's too fiddly and you need too much space so they don't knock each other about. And packaged sliced olives suck, only about 1/3 of them had a full ring.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang

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