9 In-Your-Face Deviled Egg Variations

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[Photographs: J. Kenji Lopez-Alt]

Things I can make an entire meal out of:

  • Diet Pepsi and salt and vinegar potato chips.
  • Furikake eaten straight out of the jar.
  • Deviled eggs.
  • Sazeracs and empty barstools.
  • It's that third I'd like to focus on today. The very best deviled egg I've ever had happened to also involve a Sazerac and some empty bar stools. It was at The Spotted Pig on a rainy Sunday afternoon, one of those rare moments in which all events in the space-time continuum conspire to leave not one, not two, but three empty seats at the 'Pig during service hours. This may have been the only time in the history of the universe that this has occurred.

    It was early on in my relationship with the Spotted Pig, and I already knew of the glories of its burger and its ricotta gnudi, but I'd never tasted their deviled eggs. The first bite was an epiphany. They don't mix fancy ingredients or oddly textured garnishes into their eggs; they're a decidedly simple affair. The key? Plenty of acid and mustard, and a ton of flavorful extra-virgin olive oil. It all conspires to make these eggs brighter and tastier than any I'd had before.

    After perfecting my own recipe for them, I've had them many times since.

    Today, we're going with variations on that theme. All of these flavored deviled eggs have the same bright, fresh, acidic bite of the original, but we've amped them up with other ingredients, ranging from subtle to in-your-face.

    Ready? Let's go.

    Deviled Eggs Benedict (Deviled Eggs With Ham and Brown Butter English Muffin Crumbs)

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    The flavors of classic Eggs Benedict—lemon, ham, butter, and toasted bread—all compressed into a bite-size hors d'oeuvre.

    Get the recipe for Deviled Eggs Benedict »

    Deviled Eggs with Fried Capers, Lemon, and Parsley

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    Deviled eggs get some punch from briny and crisp fried capers, parsley leaves, lemon juice, and extra-virgin olive oil.

    Get the recipe for Deviled Eggs with Fried Capers, Lemon, and Parsley »

    Deviled Eggs Carbonara (With Crispy Pancetta, Pork Fat, Parmesan Crisps, and Black Pepper)

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    These deviled eggs with crispy pancetta, Parmesan, and plenty of black pepper take their inspiration from spaghetti carbonara.

    Get the recipe for Deviled Eggs Carbonara »

    Deviled Eggs with Shrimp, Jalapeño, and Radish

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    Crisp and tender poached shrimp salad seasoned with a touch of mayonnaise, jalapeño, and radish go perfectly with lemon-spiked deviled eggs.

    Get the recipe for Deviled Eggs with Shrimp, Jalapeño, and Radish »

    Buffalo Blue Cheese Deviled Eggs

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    Blending two bar snacks into one, these deviled eggs are flavored with hot sauce, blue cheese, and celery, just like Buffalo chicken wings.

    Get the recipe for Buffalo Blue Cheese Deviled Eggs »

    Deviled Eggs with Crispy Shallots and Chilies

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    Sweet and savory Thai-style fried shallots are a natural pair for citrusy deviled eggs with hot diced chilies.

    Get the recipe for Deviled Eggs with Crispy Shallots and Chilies »

    Deviled Eggs with Crispy Chorizo, Chorizo Oil, and Smoked Paprika

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    Deviled eggs flavored with crisp fried Spanish chorizo and sherry vinegar, drizzled with bright red chorizo oil and smoked Spanish paprika.

    Get the recipe for Deviled Eggs with Crispy Chorizo, Chorizo Oil, and Smoked Paprika »

    Everything Bagel Deviled Eggs (With Smoked Salmon and Sesame, Caraway, and Dried Onion)

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    Inspired by everything bagels, these deviled eggs have onion, sesame seed, and caraway seed, along with cream cheese and smoked salmon.

    Get the recipe for Everything Bagel Deviled Eggs »

    Deviled Eggs with Confit Tuna, Olives, Tomato, and Olive Oil

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    These deviled eggs are a take on the ones at Oleana, in Cambridge—the best deviled eggs I've ever had. There, Chef Ana Sortun folds boiled eggs with oil-packed tuna, olives, diced tomatoes, parsley, and tons of good olive oil. It's all the flavors of a Niçoise salad in a bite-size snack.

    Get the recipe for Deviled Eggs with Confit Tuna, Olives, Tomato, and Olive Oil »

    J. Kenji Lopez-Alt and Daniel Gritzer

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