Deviled Eggs

Deviled Eggs

50 Recipes From Simple to Sassy

Book - 2004
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Grand Central Pub
Some say the devils you know are better than the devils you don't. Well, in these pages there are plenty of both, and all are wickedly delicious. Deviled eggs, a perennial favorite of potluck suppers and picnics, a party food that is nearly perfect in its simplicity and speed of preparation, are basking in a long-awaited renaissance.Technically, deviled eggs should be revved up with a little something spicy, but these recipes show that they don't have to be hot to be fabulous. Flavors can range from light to elegant to gutsy to fiery. Fillings can be as smooth as silk or chock full and chunky.If you're a purist, take a trip down memory lane with the best of the classics, infused with fresh herbs and mild mustards. If you're looking for something different and fun, try out combos including blue cheese and bacon or pepperoni and parmesan. Or maybe you want to impress your friends with your international palate by including the flavors of Indian chutney and curry, Italian sun-dried tomatoes and pesto, or Greek feta and olives. And if you love to go for the burn, well, welcome to perdition, where eggs stuffed with salsas or chilies, wasabi or jerk seasoning await the brave.And if you're worried about the devil in the details, fear not: here you will find answers to such timeless questions as how to perfectly hard-cook eggs, how to peel off the shell without demolishing the white, and how to present your creations so they look festive and don't go rolling off the plate when you serve them.

50 recipes for an American favorite with color photographs.

Baker & Taylor
A creative collection of deviled egg recipes features ideas that incorporate fresh herbs, mustard, smoked salmon, sun-dried tomatoes, blue cheese, bacon, chiles, and hot sauces--combined into fifty interesting, tasty recipes.

Eggs are the ultimate party food, they are incredibly fast and easy to prepare, and their flavors can range from light and simple to gutsy and fiery. This book adds in tips for perfectly hard-cooked eggs and ideas for creative presentation.

Publisher: Boston, Mass. : Harvard Common Press, [2004]
Copyright Date: ©2004
ISBN: 9781558322721
Branch Call Number: 641.675 Moose 2004
Characteristics: 95 pages : color illustrations ; 23 cm


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Feb 13, 2014

This book was really lame. Most of the recipes were variations of 2 recipes in the book (one with cream cheese and one without) with just one or 2 seasonings changed in each. I wasn't even able to find inspiration from anything in the book.


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