"devilled eggs" news and stories

SoCal Burger. Photo: Yogma/Flickr

• In search of the best burger, the Times talks to a slew of gourmet chefs about the recipe for patty perfection.
• The Jets and the Sharks aren't the only ones busy with turf wars -- old-school food vendors are battling a growing onslaught of gourmet street fare on the streets of New York. To top that off, six have been arrested on permit-fraud charges.
  
• Move over foie gras -- seal meat, served in Montreal, is the food world's latest faux pas.
• Restaurants in France breathe a sigh of relief as the meal tax falls from a whopping 19.6 percent to the more reasonable 5.5 percent.
• Beans and rice, as seen through the eyes of Joe Quintana, executive chef at Rosa Mexicano.
• "Twelfth Night" fans rejoice: Central Park's Delacorte Theater now offers a whole realm of food beyond the usual pretzels and hot dogs.
• The Minimalist makes some flavored oils.

If you peeled your colored Easter eggs and stored them in the refrigerator in cold water, they're probably still good to eat, but how many hard boiled eggs can one eat?!?!

I can eat a lot. I love eggs, particularly hard-boiled ones, which I could pop all day long at my desk. Unfortunately, while eggs aren't bad for me, like everything else, too much of those luscious yolks isn't a good thing. Sunday afternoon, we transformed our hard-boiled eggs into "angelled" eggs, like devilled eggs, but not as, uh, evil. Instead of the usual mayonnaise/yolk filling (double does of fat!) we filled half of them with avocado (basically a guacamole minus the cilantro and chopped onions) and the other half with the usual devilled egg mixture, replacing the mayonnaise with fat-free plain yogurt.

Yes, we probably ate two dozen eggs that way.

Oh, how I love hard-boiled eggs, and when they're deviled eggs, even better. Molly of Orangette has taken deviled eggs to an even higher plane by adding a crabmeat ravigote. That's the whitish looking stuff dolloped right on top. Ravigote is a mayonnaise- or vinaigrette-based cold sauce that is flavored with fresh herbs. For hers, Molly uses parsley, thyme, and garnishes with chives.

I love devilled eggs.  They are like perfect bites of protein goodness. I'm so obsessed with devilled eggs that my friend even gave me a carnival glass egg tray for a birthday one year. (Carnival glass is another obsession.)

A friend of mine embellishes her eggs with chopped shrimp or smoked salmon and dill, a habit she learned while living in Denmark. They are delicious that way, but sometimes I just want the classic, simple treatment. I add mayonnaise and Coleman's English Mustard to my mashed hard-boiled egg yolks, and sometimes a splash of vinegar for kicks. Then I pipe or spoon them into the egg white "shells." I love them sprinkled with cayenne (for zip) or paprika, old school-style. How do you make your devilled eggs? Got any secrets to share?