New takes on deviled eggs

Bored with the same old egg? Try these three takes on the old classic: deviled eggs with ham , from chef Michael Paley of Proof on Main in Louisville; deviled eggs with trout salad , by Cynthia Keller, chef/co-owner of Restaurant du Village in Chester, Conn.; and deviled eggs with fried chicken , from chef Norman Van Aken of Norman's in Orlando.

[Queen LaQueefa]

Peer pressure

Sir Digby Chicken Ceasar wrote:

How do you get the trout to smoke?

[Agreed]

Queen LaQueefa wrote:

Peer pressure
<quoted text>

But then he has to go to school to learn how to quit.

[KDazzlw]

It's so cute when chefs over-complicate recipes -- they're deviled eggs! Push filling through a sieve to land on the egg? Really? Or maybe use a spoon -- that could be fun!

The secret ingredients to deviled eggs are cider vinegar and Sriracha sauce -- all your guests will love eggs that have had those ingredients added to them. If you hit sour, salty, hot and sweet on the tastebuds, you will have a winner.

[Saluki Rod]

KDazzlw wrote:

The secret ingredients to deviled eggs are cider vinegar and Sriracha sauce -- all your guests will love eggs that have had those ingredients added to them. If you hit sour, salty, hot and sweet on the tastebuds, you will have a winner.

Now that is a good idea. Thanks for the suggestion. I assume Rice Vinegar would knock these outta the park.

[Queen LaQueefa]

Yeah, we all know cider vinegar and Sriracha sauce won't over-complicate a simple deviled egg recipe. Sheesh

KDazzlw wrote:

It's so cute when chefs over-complicate recipes -- they're deviled eggs! Push filling through a sieve to land on the egg? Really? Or maybe use a spoon -- that could be fun!
The secret ingredients to deviled eggs are cider vinegar and Sriracha sauce -- all your guests will love eggs that have had those ingredients added to them. If you hit sour, salty, hot and sweet on the tastebuds, you will have a winner.

[Wendy]

KDazzlw wrote:

It's so cute when chefs over-complicate recipes -- they're deviled eggs! Push filling through a sieve to land on the egg? Really? Or maybe use a spoon -- that could be fun!

The point here is the filling does not contain the egg yolks - the yolks are pressed through the sieve to garnish the already-filled eggs, not to fill them. Read carefully and don't scoff.

[Queen LaQueefa]

No, the point is the other poster was being a hypocrite. The basic deviled egg recipe is: eggs, mayo or sour cream, salt & pepper. Anything beyond that is "overly complicated".

P.S. Scoff, scoff, scoff, scoff, scoff, scoff

Wendy wrote:

<quoted text>
The point here is the filling does not contain the egg yolks - the yolks are pressed through the sieve to garnish the already-filled eggs, not to fill them. Read carefully and don't scoff.

[Cicero Unga]

As a religious zealot and enemy of perdition, I object to anyone manufacturing and/or consuming deviled eggs. Please refrain.