Lesson 276 – trying to find a deviled egg that we’d eat

Small confession here.

I’ve never met a deviled egg that I’ve liked. I mean, let’s be real, deviled eggs are nothing but egg flavored jello filled with that nasty smelling dry yolk stuff. (shudder even to think about it)

I know, I know, with having so many chickens in our life, you’d think that we would live on deviled eggs. And apparently you are not alone, you wouldn’t believe how many deviled egg plates I am now the proud owner of. I get them for Christmas, as gifts in return for eggs, at Easter, and in one case when the sun was shining on a summer afternoon.

The sun was shining

I have them all. You might be surprised to find that olives fit very well on deviled egg trays. Emma has discovered that jelly beans all look fine on them. I’ve used them to sort beads, earrings, and other small trinkets around the house. Deviled egg trays are handy in oh so many ways. I was pretty please with the ways of my non-deviled-eggness.

Then this month’s Food Network Magazine came to mock me. In it’s pages is a centerfold of twelve “spins on an old fashioned snack” from some of the favorite chefs on the food network.

This is the challenge.

They include:

  • Sandra Lee’s – Bacon Deviled Eggs (everything, and I mean everything is better with bacon).
  • Robert Irvine’s – Apple Deviled Eggs (shallots, apples and parsley – what’s not to like?)
  • Anne Burrell’s – Truffled Deviled Eggs (1 tablespoon of chopped jarred black truffels – did she mention you should eat these ones while drinking champagne?)

Now that’s my kind of food. A little bit of a twist and a lot of added flavor.

The issue is not online right now but you can check out some previous deviled egg recipes here.

Which brings me back to my deviled egg dish dilemma. This Easter at our family meal, I’m going to take the challenge and will include a batch of deviled eggs. Not completely sure which ones I will be making but let’s just say that something with bacon in it will be in the short list.

How about you? Any favorite or unusual deviled egg recipes out there?


Filed under All things chickens, Backyard Chickens, Eggs, Everything Eggs, Holidays, Project Chickens before the Eggs, Recipes, The Family

6 responses to “Lesson 276 – trying to find a deviled egg that we’d eat

  1. Lee Laughlin

    What?????? I LOVE deviled eggs. I learned to make them years ago with Edith on Zoom (everybody now! “Oh, two, one, three four!”). The secret ingredient is mustard, the browner the better oh and a dash of garlic powder. Hmm, I think there might be some hard boiled eggs in the fridge just waiting to be deviled!!

    • Wendy Thomas

      I know, so many people love them and I’ve never been to a summer picnic where they weren’t there standing front and center. Maybe it’s a texture thing, I don’t know.

  2. I’m with you Wendy … I too never met a deviled egg I liked but unlike you … I will not be making them for Easter. Enjoy your experiment! Take care, S.

    • Wendy Thomas

      Yeah! another in the non-deviled egg side. Not only do I not like them but that smell (which is also why I can’t stand egg salad). Oh well, we’ll see.

      No doubt I’ll be reporting our results.

  3. Heck, I haven’t found a deviled egg (done right) that I DON’T love. When I take a tray to parties they’re the first things to disappear.

    I mix fresh chopped shallots or chives and parsley in mine and top them with SMOKED paprika, not plain. YUM.

    All joys,

    Sharon Lovejoy Writes from Sunflower House and a Little Green Island

    • Wendy Thomas


      You must also use a binder like Mayo right? I’m currently in a big discussion on Facebook regarding Miracle Whip – a product of my youth that makes me gag just to think of it.

      I recently bought a package of chive seeds to plant (if it ever thaws around here) my personal philosophy is that everything tastes better with fresh chives.

      Thanks for the tips.


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