A Deviled Dozen: 12 varieties of the Easter favorite

Every year I have to make at least two dozen deviled eggs for my in-law’s Easter gathering.  They gobble them up faster than you can say “Peter Cottontail.”  It’s my role and they love it.  I try to challenge myself each time the holiday comes around, to make an innovative and delicious variety of the seasonal favorite. This year I took it to the next level and tasked myself with creating a dozen different varieties.  I came up with 4 new flavors of filling and 8 new toppings.

Start with your basic filling (I use mayo, Dijon mustard, a splash of Worcestershire sauce, salt and pepper blended with a hand mixer) Pipe the filling into your hard boiled egg halves. I spoon the filling into a Ziploc bag then snip off a corner for a make-shift pastry bag.

Then try these:

eggs candied bacon and caper berries

1. Candied bacon. Cook strips of bacon to your liking, then sprinkle generously with sugar to coat, letting the sugar melt onto the bacon. Cool, then crumble to use as topping. Salty, savory and sweet in one bite.

2. Caper berries. I’ve done capers before and loved the bitter bite they add. Top your eggs with the fruit of the caper bush (versus the unopened buds that are the capers), sliced length wise for some interesting texture to boot.

eggs pickled beets

3. Pickled beets. Make your own or buy them already pickled. Julienne them, slice them into thin discs, or dice ’em up. Your call. Gives the eggs a great bite.

eggs, green and ham

4. Green eggs and ham For a salute to Dr. Seuss, add blue food coloring to the yellow filling to achieve the green effect, then top with prosciutto (or chopped ham) I will eat them here or there. I will eat them everywhere.

5. Roasted red peppers.  Another thing I like to make on my own to have around when I need it. (But store bought is fine too!). Blend them into the filling for a different color or dice the peppers up for a sweet topping.

eggs crispy shallots

6. Crispy fried shallots. Slice your shallots about 1/8-1/4 inch thin. Toss them in seasoned flour and fry until crispy. Even better than French fried onions.

eggs pimento cheese

7. Pimento cheese. I’ve spent many an Easter Sunday in the south, where I believe they’d eat a spare tire if it had pimento cheese spread on it. Add a dollop of this southern treat and find out why.

eggs caramelized onions

8. Caramelized onions. Hardly anything makes a kitchen smell better. Before the last couple of onions in that bag go bad, slice them up and take the time to caramelize them. Once I have some prepped I find a way to work them in to as many dishes as possible.

eggs smoky chipotle

9. Smoked Chipotle. Add some of the juice from smoked chipotles in adobo to your base filling, or for more smokey heat, top with chopped pieces of the peppers themselves. Finish with a sprinkle of paprika.

eggs horseradish and chive

10. Horse radish and chives. Spoon in a generous tablespoon at a time into your base filling until you reach the desired level of zip. Top with chopped chives. If ran a steak house, this would be on my Happy Hour menu.

eggs buffalo and whole grain mustard

11. Whole grain mustard. Replace the Dijon mustard in the filling with whole grain mustard to add more depth of flavor and a great texture.  For a ballpark flare, try stadium mustard!

12. Buffalo sauce. I often add Sriracha to deviled eggs, always a hit. So I thought its more “vinegary” cousin, Buffalo wing sauce, might provide equal punch.  I added it to the filling and drizzled it on top but you could certainly do one or the other.

How about your versions? Please add to my list by sharing what creative things you’ve done to your deviled eggs!  Happy Easter, everyone!

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Cheftovers Live! Demos on the Marty Allen Show

It’s good to know people.  And I’ve been fortunate enough to be introduced to a lot of good people through my work in television over the years.  During my first internship (like a hundred years ago!) I met veteran radio producer, Marty Allen.  He and I have maintained a friendship throughout the twists and turns in our careers.  And he was generous enough to offer up an opportunity for me to appear on his show and share what I’ve been up to with Cheftovers.  “3-2-1….we’re live!”

marty Allen photo

Marty has an internet radio show, The Marty Allen Show that airs live every Monday, Wednesday and Friday afternoons from 2-3pm.  He invited me to come on and do some cooking.

“Do you have a kitchen in your studio?” I asked.

“Guess I didn’t think this through,” he replied.

Not a problem.  I’ll figure something out,” I said, convinced.

I also saw this as an opportunity for a long time friend, and fellow food blogger, Michelle, of The Secret Ingredient Is.  So I asked her to join me.  Who needs a working kitchen to perform live demos on a radio show, right?! We had a small card table and some outlets.  Time to adapt.

Michelle cooking

I knew Marty well enough to know that it would go over well to start with a cocktail.  Easy.  That’s when I came up with the recipe I posted earlier in the week for a Berry Boozy Arnold Palmer.

berry-boozy-arnold-palmer

I mixed a couple of those up while Michelle walked Marty and his co-host, Bill Bender, through her recipe for her No Bake Energy Bites.  Then it was time for some more significant eats…prepared on a 4×4 card table in a radio studio, mind you.  Having been a part of countless cooking demos on television before, I suggested Michelle do one of her killer salads.  Easy to prep and it doesn’t have to be hot.

pretzel crusted honey mustard chicken

She assembled and dressed her Honey Mustard Pretzel Crusted Chicken Salad with Strawberry Vinaigrette for a couple of hungry hosts.  It’s a great summer salad.  And as she dished that out, carefully avoiding all the expensive equipment, I fired up the panini press.  In preparing for this appearance, I figured it would be a great tool to turn Michelle’s leftovers into something else equally tasty.  (and work around that whole, “no kitchen” thing)

prepping panini

I sliced up the Orlando Ciabatta Rolls I brought, then piled on some of her leftover chicken, a handful of spinach leaves from the salad, and the remainder of the Brie wheel.  Then to add my own touch, I prepared a balsamic mayo by mixing about 2 T. of garlic cilantro balsamic vinegar with roughly a 1/4 cup of mayo. (the ratio is up to your own taste).  And finally, I included one of my favorite things in the world, caramelized onions.

grilling panini

While that melted together on the press, Michelle and I got to chat up Marty and Bill about what we do on our blogs.  They were happy to have us do most of the talking, as their mouths were full with our good food!

sliced panini

I sliced and served up the fourth and final recipe, pleased that this turned out as well (and as delicious) as I’d hoped, given the fact that this was the first time I’d made it…live on the radio.

This experience was a blast, and a boost of confidence for me.  I starting to think that I can indeed figure out a way to marry my experience in the media with my passion for food.  “Stay tuned” as we say, for what I have on tap next.  (I’m behind the camera for the first time since college!)