Sweet Stuff: Deviled Eggs Book

Sweet Stuff: Deviled Eggs Book

I’m sorry but this book is brilliant to me. I’ve been a deviled eggs fan since I was a kid. It’s the only reason I miss the 70s. Growing up in the decade when the deviled egg had it’s heyday gave me an awesome appreciation for the h’ors d’ouevres/snack. Yet this love of creamy yolks taking up rent in their own home has always left me with a sad, empty space. You never see them any more, anywhere. So over the years I’ve made myself at home with satays, mini burgers and even the occasional crab cake at parties. However, I know I’m at a great bash when the host has the nerve to serve delived eggs–Somewhere, somehow they got a rep like pigs in a blanket. (Meanwhile, I love those too!) But recently I went to a new tapas restaurant here in Toronto called Origin and, low and behold, they had deviled eggs on the menu. Filled with herbs and pancetta, I could have eaten two plates full. Does that mean they’re coming back into style? If so, then you better pick up this book so your next party has some fresh versions of the hip, new/old nibble on the menu. 

This hard cover by Debbie Moose offers what is described as “simple to sassy” deviled egg recipes. Using ingredients that one can only hope to find milling inside a devilled egg (think smoked salmon, sun dried tomatoes and fresh herbs), Moose delivers 50 recipes that will have you downloading Supertramp and hosting a brunch in your go-go boots. Ok, maybe not go-go boots.$17, at Crate and Barrel stores or crateandbarrel.com

You might also like

Articles

10 Delicious Things to Cook in May

Spring took its sweet time arriving to the North East but the delayed arrival is only making us more excited to scoop up bright, fresh ingredients flowing into the markets

Articles

Roundup: One Pot Wonders Part 2

I absolutely love spending time experimenting in the kitchen, but what I don’t love are the dishes. Is there anything worse than doing the dishes? Ok, maybe folding laundry, but

Articles

Chef Notes: The Sauce of Champions

I’ve become a big fan of béchamel (white) sauce. It’s creamy with nutmeg, so how bad can it be?  Plus, it’s versatile, can be made in large batches, and frozen

2 Comments

  1. Barbara Yankoski
    March 13, 23:12 Reply

    I am going to buy this book because I too love devieled eggs. I inherited two lovely deviled egg serving dishes from my Mom and as I get three dozen free range eggs from a nearby farm every two weeks I make deviled eggs for appys whenever I am invited out and need to take something and/or whenever we are entertaining. I make them the same as most people only I have always added a wee bit of curry powder as my Mom did that. Since it is winter, I haven’t done any entertaining since Christmas so tomorrow I will make deviled egg sandwiches for lunch. Cheers. PS Whenever we ask friends to come for dinner they ask if we are making “our famous” Lasagna Roll Ups>

    • Ceri Marsh
      March 20, 10:36 Reply

      Amazing! I love that you have deviled egg serving dishes. Do they have little divets for the eggs to sit in? Genius.

Leave a Reply