Deviled eggs. They seem so pedestrian, such a common sight at Easter feasts and summer picnics that we pop one, or two, sometimes three in our mouths without giving them a second thought.
Kathy Casey, however, has given deviled eggs a lot of thought. So much so that she’s put together a collection of classic and creative recipes in her new book “D’Lish Deviled Eggs” (2013 Andrews McMeel). That’s right, a whole cookbook about deviled eggs.
“This book has a recipe for everyone and every occasion,” writes Casey, a James Beard award-winning cookbook writer and celebrated chef.
In developing recipes for the book she thought about favorite appetizers (chips and salsa, Buffalo chicken wings), sandwiches (BLT, pulled pork) and even beverages (dirty martini, Bloody Mary) to come up with stuffings and toppings. The recipes range from the traditional picnic-style egg dusted with paprika and chopped chives to Luxe Truffle eggs with truffle-oil spiked filling and an edible gold leaf garnish.
While most of Casey’s recipes call for chicken eggs, she includes a few for using petit quail eggs or oversized duck eggs. Her Two-Bite “Carbonara” Deviled Duck Eggs, for example, are so full of flavor and garnishes that you need a larger platform.
The ingredient combos aren’t all that elevate her recipes into haute cuisine company. Casey recommends using a piping bag and tip (whether plain or starred) to make the eggs picture perfect.
Casey’s book got me curious about what else people might have done with deviled eggs and I found a recipe that blends avocado into the filling for a spring green appetizer and another that ups the protein power with chickpeas.
In many cases, because you’re adding additional ingredients to the yolk, all the filling will not fit back into the eggs.
Don’t toss it. Spread it on toast or celery and take it for lunch.Copyright © 2014 Paddock Publications, Inc. All rights reserved.