Deviled Eggs: 50 Recipes from Simple to Sassy
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.
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Deviled Eggs: 50 Recipes from Simple to SassyUser Review - Not Available - Book Verdict
It's hard to imagine dessert deviled eggs, but food writer Moose serves up three recipes for them here, including Strawberry Cheesecakes on the Half Shell. There are also many variations on the ... Read full review
Oh! How I love the variety! Talk about the life of the party! Now our friends look forward to coming over just to see what wild and crazy recipes we are up to...They know we have finally cracked but we just keep egging them on. They do have a way of getting on our soft side....:-)
Thank you Debbie, for offering us such simple ways add variety to our party buffet. We use your recipes all the time!
Thanks again Debbie,
Just a Healthy Minute! L.L.C. tm
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