Deviled eggs. Have you ever wondered how these pretty, hard-boiled eggs can possibly be associated with such a vicious name? I mean, visually, these shelled halved eggs with their beautiful dressed yolk are just delightful to look at. Taste wise, depending on what is mixed with its creamy yolk, deviled eggs can surprisingly pack some intense flavour, too. Everything about these eggs seems pretty great, absolutely nothing “devilish” about them at all… so, what gives? Well, history has it that in the 19th century, the term “deviled” was often used with spicy or zesty food, including – you guessed it – eggs. Prepared with mustard, horseradish, pepper and/or other ingredients, people started calling these delicious egg-y hors d’oeuvres “deviled eggs” and, lo and behold, the name has stuck ever since.
If you are a fan of this timeless appetizer, take a quick peek at how the following five restaurants are jazzing up these heavenly devils with cool twists and variations…
Not only are these gorgeous deviled eggs at Origin a looker, they are also loaded with flavor and crunch. With satiny yolk piped in plump whites then garnished with fresh herbs and souffletine (mini puffed cereal balls), you get freshness coupled with a nice crunchy hit all in one bite. And, of course, how can we forget that tasty piece of crispy, smoked bacon?!
Step out of your comfort zone and start living your life on the edge by trying the deviled duck eggs at Bar Isabel. Yes, I said deviled duck eggs… right off the bat, that’s anything but traditional. Along with the fact that they are served with yolks mashed with salt cod, topped with morcilla blood sausage and finished with a dollop of hollandaise that’s made with rendered pork fat, these deviled duck eggs are mind-blowingly awesome.
The Saint Tavern
The deviled eggs at The Saint Tavern owe their smoky crunch and robust flavour to crumbled savoury bacon and chopped chives all mixed in a light radish salad for a fresh, unexpected crunch. These deviled eggs have an overall great texture with a sweet, salty and tangy finish… all without being overly complicated.
If you are on an organic diet then there’s nothing more perfect that Jamie Kennedy’s organic deviled eggs at Gilead Café. Organic eggs, by definition, are laid by hens that are healthy and engage in natural behaviours (i.e. are cage-free, have access to the outdoors, direct sunlight, shade, with exercise area and are fed certified organic feed that contains no pesticides, drugs, antibiotics or animal by-products). Gilead’s deviled organic eggs are made with mayonnaise, English mustard powder, white wine vinegar and honey with a hint of lemon juice and chili vinegar.
There is a reason why classic never goes out of style, including with eggs. For basic, no frills deviled eggs, The Gabardine is where it’s at. Soft and creamy piped filling nestled in light, bouncy egg white shells with a light sprinkle of paprika, these traditional deviled eggs taste like nostalgia and love.