TIP OF THE DAY: Deviled Deluxe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures TIP OF THE DAY: Deviled Deluxe | The Nibble Webzine Of Food Adventures
 
 
 
 
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


Also visit our main website, TheNibble.com.





TIP OF THE DAY: Deviled Deluxe

red-caviar.com-230

Our favorite deviled eggs: with salmon
caviar. Photo courtesy Red-Caviar.com.

 

Are you thinking about serving deviled eggs on New Year’s Eve?

Get past the classic recipe and go for flavored deviled eggs. Use different flavorings: Fresh dill, curry, infused tobiko roes and wasabi are popular choices. Just divide the mashed yolks mixture after you’ve added the binder (mayo, dijon, sour cream and salt), and mix different flavorings into the divided yolk batches.

But filling the eggs—even just one flavor—can be a devilish chore. Instead of struggling to spoon in the filling, do what caterers do and put the filling in a pastry bag—or you can use a Ziploc-type bag. Cut off a corner of the bag and simply squeeze the filling into the egg whites.

Now that you know the easy way to fill eggs, here are more favorite flavors to try: bacon (“bacon and eggs”), chopped chives, chutney, crab, crumbled blue cheese, jalapeño, kalamata olives, lemon herb and smoked salmon.

Stuffed eggs were a popular dish as far back as the Roman Empire.

 

There are many different recipes for stuffed eggs, but the term “deviled eggs” originated in 18th-century England. “Deviled” refers to the use of hot spices or condiments in a recipe—paprika, mustard, hot sauce, horseradish, chiles, etc.

  • See our favorite caviar deviled egg recipe.
  •   

    Please follow and like us:
    Pin Share




    Comments are closed.

    The Nibble Webzine Of Food Adventures
    RSS
    Follow by Email


    © Copyright 2005-2024 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.