Deviled Eggs Gone Wild

Remember when deviled eggs were simple, mayo-soaked apps your aunt used to make for family picnics? Not anymore. Inventive restaurant chefs and food bloggers around the country have taken good old deviled eggs to a whole new level. Here are our top 10 favorite new-school deviled eggs.

10. Decadent Deviled Eggs

There’s no rule that deviled eggs have to be hard boiled. Wait, is there? Regardless, chef Thomas Dunklin of B&O American Brasserie in Baltimore doesn’t abide by it, soft boiling his eggs and deviling them Maryland style, with crab. Read his recipe for decadent deviled eggs with crab salad and mustard aioli here.

9. Kimchi and Bacon Deviled Eggs

Blogger Momofukufor2 whips up these deviled eggs filled with the ingredient of the moment — kimchi — and the ingredient of every moment — bacon. Hungry? Read the kimchi and bacon deviled eggs recipe here.

8. Lobster Deviled Eggs

Founding Farmers restaurant in Washington, D.C. takes the yolk out of their deviled egg completely (again — is this allowed?) We’re gonna say yes, because they refill it with a mound of poached lobster meat. It’s one of four creative deviled eggs served at Founding Farmers — read the recipes for all four here.

7. Dessert Deviled Eggs

Still have leftover Easter candy? Cakespy uses them up in the most delicious looking deviled eggs we’ve seen yet: Cadbury’s creme eggs filled with vanilla buttercream.

6. Smoky Deviled Eggs

Sundried tomatoes and paprika lend a more exciting color palette to A Couple Cooks’ smoky deviled eggs, garnished with crispy shallots. Recipe here.

Next: Top 5 Deviled Eggs Gone Wild

Feed Us Back: Comments of the Week

cottage cheese

– Who knew cottage cheese was such a conversation starter? A few of our fav ideas:


I use cottage cheese as a pasta sauce.  Melt a little butter in a small pot, add garlic and saute a few minutes. Add your cottage cheese and stir until melted. to this you can add fresh basil, parsley, a little nutmeg, salt and pepper. Yummy and good for you!! (Some parm. is also great in this.)

Nee Nee:

My mom used to use cottage cheese in lasagna as a ricotta replacement, mostly because we didn’t have ricotta in our grocery store in the 80s. I heartily second the suggestion of cottage cheese and tomatoes + S&P. It’s another vehicle to consume ‘maters when they are in season. I glop cottage cheese on a cucumber and vinegar salad. Also, the dogs love it. It is a good thing to feed when they have upset stomachs.

– Nothing gets food bloggers amped up like the topic of food photos. Jenna:

Read More

ES Takes Over the Web, Episode 16,249

[photo redacted]

: i HATE the picture
it’s great!
gansie: UGH
BS: really?
you look hot
gansie: my eyes are squinty
but whatever
it’s fine.
it could be worse.
That’s just a taste of the many, many, many anxious gchat messages exchanged this week in anticipation of gansie’s Washingtonian magazine photo shoot (!!) Don’t miss the accompanying article, in which our DC bureau chief dishes out some advice about recipes, farmers markets, cookbooks and more. OK fine, she mostly talks about eggs. Obviously.

The Blogger Beat: Endless Simmer [Washingtonian]