These deviled eggs put a wicked spin on your Halloween and holiday grubbing. Boo-ya!
Tis’ the season for comforting foods to help ease the stress of holidays, and nothing screams "family gathering" like a plate full of deviled eggs. In its most basic incarnation, this dish dates all the way back to ancient Rome. But since the 1950s, it has graced plenty a social function and holiday table—a sturdy appetizer commonly made by grandmas, aunts and moms.
The classic deviled egg, also known as the egg mimosa, consists of a hardboiled oeuf sliced in half with its bright yellow yolk scooped out. It then gets whipped to a fluffy mass with mustard, mayonnaise and pepper, only to be oozed back into the vacant spot and topped off with a dash of paprika. Safe and classic, sure. But, we're not about safe and classic! Here are seven wicked spins on this most of reliable of dishes, reimagined with everything from trout (Pegu Club) to green eggs (Counting Room). Diabolical!
By Linnea Covington; photos by Vicky Wasik