The 'Deviled' is in the details
Deviled Eggs: The perennial Easter dish has evolved into different versions over the years. What's your favorite? Our current favorite: Egg-faletta. The hard boiled yolks are crumbled into the oliv...
Forum Discussion
NYCgrrl wrote:
Always apt to change since my ability to do the same dish the same way are limited, LOL.
This year's seasonings will probably be:
smoked sweet paprika (I discovered the stuff some years back and crave it regularly)
minced shallots or scallion bottoms or fine grated red or yellow onion
fine grated celery
a lil mayo or sour cream or yougurt or creme fraiche
for heat you can add Sirracha, Tabasco, jalepeno,cayenne pepper etc
Like /need a salty flavour? Add Worcestershire or tamari sauce or just regular salt.
I've experimented with the eggs lke NYCgrrl and there's tons of things you can do. I'll often start with the traditional mayo/mustard base and add Sirrach and a slice of nacho jalapeno on the top is a favorite with our crowd too. Capers on top works well, as does a small piece of crispy bacon. Lots of ways to do it so do what appeals to you.
