LTH Deviled Egg Index

[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

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

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

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

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

2011: Buffalo Wing
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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

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

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

• Trib Article by Bill Daley featuring smoked trout, mojo fried chicken, and ham
• Ronnie Suburban reports on a bacon-studded one from Primehouse
• Mhays posted an Epicurious link of Avocado ones she made one Easter
• On the same thread, Cathy2 posted a note about salmon-roe-topped ones
• jygach reported on Saffron ones as Va Pensiero
• grahamhh listed lobster ones as runners up on his 2008 ten best
• Mhays snapped a shot of a Deviled Ostrich Egg at the 2008 picnic
• MikeG photographed some he made from "The Glory of Southern Cooking" with shrimp and capers
• Santander was inspired by the same book to make some with pickled okra
• Mhays again with anchovy paste, sour cream and topped with red caviar
• Ronnie Suburban had some at Vie that he said showcases seasonal cuisine
• Another from MikeG from The Violet Hour, with curry and pork belly
• Yet another Ronnie Suburban report, this time from Blinkley's in Phoenix, for a quail DE with wasabi
• Cathy2 had a thread on Potluck Recipes with an unfortunately broken link to Southern Foodways, and bellringr listed ones with dijon, Miracle Whip, cilantro chutney and smoked paprika
• Joy listed them as something to do with Pesto
• LAZ reported having some at Fulton's on the river, with osetra and green chive
• 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
• Nicoise Salad by JoelF
• Khaopaat's "Top Chef Office Fridge Edition" Eggs
• Buffalo Wing and wasabi JoelF from the 2011 picnic.

Wow, that's a lot, and I skipped those reports where it just said "deviled egg" without listing any recipe or unique ingredients.

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...





cheers!

This is awesome! (giggling to see my obsession with deviled eggs so well-documented.)

Ok. I guess I'm going to the store for eggs. Lesson learned you can't hard-boil & successfully peel farm fresh eggs . Deviled eggs with truffles sounds fantastic.

Can I get a recipe? Pronto please.

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:


JoelF's wasabi deviled eggs by jazzfood
Recipe


9-year-old cheddar and Barb Kelly's deviled eggs by Giles
Recipe

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,

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.

For reference (haven't tried them yet) Kimchi Bacon deviled eggs.

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:





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.

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.