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Photo: Andrew Scrivani
I'm a self-confessed deviled-egg worshipper. Even when I'm out at tapas bar Tía Pol, in Manhattan, along with the anchovies and chorizo, I order deviled eggs (or should I say huevos rellenos al pimentón de la vera). And yes, I have a custom plate for them, a sweet, corny gift from my mom back when I was in college -- the grass-green plate with little egg-shaped indentations also holds a set of salt-and-pepper shakers shaped like chickens. Deviled eggs are not exactly about hellfire.
However, we continue to try. In a New York Times story, writer Melissa Clark put an extra dose of devil in her eggs (above, as photographed by Andrew Scrivani) by adding a bit of tomato paste and smoked paprika, which, she says, made them "gently sweet, forcefully spicy and . . . smoky." Emeril Lagasse amps up the heat in his recipe with jalapeños, chipotle and his own Southwest spice blend. The devil, it seems, is in the details.
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4-20-2010 @1:35PM Matt said... chipotle deviled eggs sound really good, so good, I think I'm making some up tonight for dinner.
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4-21-2010 @7:51AM Robomommy said... MMMMMM! wow that is a simple but really tasty twist!! I am definitey trying this... or better yet.. I am gonna get my hubby in the kitchen to try it.. I have been handing off the cooking duties to him lately.. cause I just can't do it all!.. to help him, i went out and bought him this hilarious and totally politically incorrect beginners cookbook.. I won't tell you the name cause it will upset some of you.. but if you have a good sense of humor.. google "whipped and beaten culinary works" to find it.. but seriously.. if you get offended easily... DON"T GO!
4-21-2010 @8:18AM Barstow Bob said... YUM! I too am a Deviled Egg affectionado and will try this twist today. This may be superior to my method of simply adding a coupla minced chipotle peppers and adobo sauce to the batch. Jalapenos are unnecessary, as is paprica. But then what does Emeril know? He's a good showman but a lousy cook.
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4-21-2010 @9:27AM Gloria said... I'm not a person who likes a lot of spice. I've made deviled eggs for years & everyone who tastes them likes them. They are not spicey just good.
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4-21-2010 @10:06AM Barstow Bob said... Gloria: So what's youir recipe?
4-21-2010 @10:07AM Joey said... Deviled Eggs taste good...but it smells like a bad dog fart when your are making them!!!!
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4-21-2010 @10:08AM Sunday said... Mmmmmmmm. I love deviled eggs! The one's featured in this article sound delicious too! My husband can't eat spicey things because he has a sensitive stomach, so I usually make my delived eggs with Helman's Mayo, Helman's Dijonaise Mustard (only about 1 tablespoon or so) and some salt, pepper. I use a hand mixer to whip the filling until it's smooth, then push through a pastry tube to fill the egg halves. Top with some chopped scallions and smokey paprika (the smokey paprika adds a lot of smokey flavor that is sooo good!) I like to keep my eggs' ingredients simple, but salty. Family and friends always ask for more!
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4-21-2010 @1:00PM CandyT said... If you use less mayo and add some sour cream its not so salty tasting and gives it a little twist. Nice smooth flavor.
4-21-2010 @1:24PM lita said... Instead of salt, add a little garlic salt. Or, in addition to the salt, at a bit of garlic powder and see how you like that.
4-21-2010 @10:12AM Sunday said... Joey - I agree! What the heck are the farmers feeding their chickens these days that the eggs smell so bad? LOL I actually think that there is more of a sulfer smell to todays eggs than I remember as a kid. *shrug*
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4-21-2010 @12:43PM A. Cuthers said... Have you smelled a processed chicken lately?? I don't remember chickens ever smelling like that...
4-21-2010 @2:04PM Sara said... We raise our own cickens and I can tell you, the eggs don't smell as pugnet when boiled. We feed them organic feed and scratch as well as my kids pick weeds and grass for a treat. I have no clue what is wrong with store eggs, but there is something wrong for sure!
4-21-2010 @2:18PM Glimmer said... Most eggs do not come from small farms, they come from horrible, wretched factory farms. Horrible for the animals, read about the fate of today's animals.
4-21-2010 @10:36AM mc7791 said... I make my own using just a regular recipe. One big thing missing in this article-the recipe. How do you make these eggs?! Hello!!!
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4-21-2010 @12:57PM gina said... I was looking for the recipe too! Thought I was having a slow day and missed the link.
4-21-2010 @11:26AM Trish said... Now why are the ruining a good thing like deviled eggs with HOT SPICY stuff?? I can't stand that sort of stuff, it hurts my teeth, mouth and eventualy my stomach. I just don't see why a person should have to endure pain in order to enjoy food?
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4-21-2010 @11:46AM t said... big deal, been doing that my whole life, my mom and grandma did it, nothing new.
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4-21-2010 @11:48AM t said... Trish,
It is not hot, more sweet than hot. paparika just makes a good decoration, try it some time
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4-21-2010 @11:50AM Jean said... I love my twist to the already basic deviled eggs. I add english "Colemans Mustard powder to the mix. Gives it a nice little kick
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4-21-2010 @11:52AM Meg said... My 'secret' recipe is to add the juice from the jar of green olives, I've always used paprika as well as a touch of pepper & garlic & may of course, then top it off with a slice of olive YUM!
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