Deviled eggs go upscale

One of the biggest restaurant food trends this year involves an ever-popular potluck and party staple, the humble deviled egg. Of course restaurants aren’t going to serve just a plain deviled egg, as good as it may be. They are adding all kinds of bling and flair to zhush them up, as Epicurious explains.

Chefs aren’t just playing around with the fillings, although there is plenty of that happening. They are also making drastic changes to the texture of the dish, such as the version served at Tuome in New York, where hollowed-out egg whites are coated in panko, fried until crisp, get a creamy and rich filling, and are topped with a garlic chili sauce.

The appetizer’s timeless appeal is multi-faceted: they are convenient to serve, are just the right size, appeal to people with varying dietary restrictions, are easily tweaked to suit individual preferences, and deviled eggs are just darn delicious. The EYB Library contains 479 online recipes for deviled eggs, including these Member favorites:

• Deviled eggs from A Girl and Her Pig by April Bloomfield
• Steakhouse deviled eggs from The New Midwestern Table by Amy Thielen
• Deviled eggs carbonara (Crispy pancetta, pork fat, Parmesan crisps, and black pepper) from Serious Eats
• Sriracha-and-wasabi deviled eggs from Food and Wine Annual Cookbook 2011 (pictured)
• Crab-stuffed deviled eggs from Food Wishes by John Mitzewich