Deviled Eggs on World Tour

Since I’ve started eating primal, my egg consumption has gone way up. On days when I actually possess a little motivation before 9am, I might fry some with a few vegetables or some apple for breakfast. More often I eat hard boiled eggs as snacks. In my opinion, hard boiled eggs are nature’s perfect convenience food. Already in their own little wrappers, you can take them in the car, on a picnic, or to the office for a 3pm snack. As much as I love these little guys, they can begin to seem a little bland after a while. I’ve noticed that it takes a week for a dozen hard boiled eggs to disappear from the fridge, but the same number of deviled eggs is gone in just a few days.

A few days ago I experimented with some new deviled egg recipes. First I worked on perfecting the proportion of ingredients for my standard deviled egg recipe. I also substituted apple cider vinegar for the white vinegar I used to use. Then I worked on creating other recipes that incorporate complimentary flavors from different cuisines. If you like to play around with different flavors, this is a fun, low-risk project that allows you to see how different herbs, spices and other ingredients work together. The egg provides a neutral medium for the other flavors and you can use what you learn to create more complex dishes like soups, stews, salads, etc. If something goes horribly wrong, its not like you’ve ruined your whole dinner. Just grab some fresh eggs and start again!

Here are the 4 recipes I ended up liking best. They are all very distinct and look beautiful when combined on a platter. I can’t say which is my favorite because they are all good in their own ways. Dave likes the Indian ones the best. The kids seemed to prefer the traditional. I went a little crazy tricking them out with garnishes and such but just so you know, if nobody is going to see them but my immediately family I dont invest much time in making them pretty. You can get the messy hair look by using a fork on the yolk mixture and then carefully transferring it with a spoon so that the textured part remains on top. You can also use a pastry bag and star tip for a more refined-looking egg. Pushing the yolk mixture through a plastic bag with the corner cut out works pretty well, too.