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Deviled Eggs: 50 Recipes from Simple to Sassy (50 Series) Hardcover – February 24, 2004


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Deviled Eggs: 50 Recipes from Simple to Sassy (50 Series) + Rubbermaid Rubbermaid Egg Keeper-red Cover + Presence Egg Plate
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Product Details

  • Series: 50 Series
  • Hardcover: 96 pages
  • Publisher: Harvard Common Press (February 24, 2004)
  • Language: English
  • ISBN-10: 1558322728
  • ISBN-13: 978-1558322721
  • Product Dimensions: 8.9 x 6.1 x 0.5 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (37 customer reviews)
  • Amazon Best Sellers Rank: #417,566 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Moose is serious about eggs. She knows how to keep the yolks centered (store eggs on their sides) and how to prevent Green Yolk Phenomenon (don’t turn up the heat). She knows the best way to peel an egg, based on egg anatomy, and the best plate to use for serving eggs. But the author, a food writer for the Raleigh News and Observer, is also aware that most people make deviled eggs to "use up their kids’ dyed Easter eggs" and usually just sprinkle some paprika on them. She wants to show readers there’s "life beyond paprika." In this cute tome, she explains how to spruce up deviled eggs, drawing on family recipes (such as Cousin Judy’s Deviled Eggs, which call for Worcestershire Sauce and Old Bay seasoning), seasonal influences (like Springtime Herb Delights) and regional fare (e.g., Bella Tuscany deviled eggs, which include rosemary, capers and sun-dried tomatoes). The recipes are short and easy to follow, and most call for basic ingredients that many cooks will already have in their cupboards.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Deviled eggs used to be a part of every buffet, and now, thanks to interest in low-carbohydrate cooking, they're reappearing, to much delight. Debbie Moose takes a quick overview of Deviled Eggs and shows how easy it can be to vary and to dress up what is basically a simple dish. She concocts Jamaican deviled eggs, combining jerk chicken spices with the yolks. Corn, chili powder, and cheese make Tex-Mex eggs. Wasabi makes a sort of Japanese deviled egg. Different species of incendiary peppers produce spicy eggs sure to promote consumption of preprandial cocktails. From a technical standpoint, Moose offers simple advice on those two critical aspects of boiled eggs: keeping yolks centered and avoiding that ugly green line between white and yolk. Mark Knoblauch
Copyright © American Library Association. All rights reserved

More About the Author

Debbie Moose knows that nothing connects people - and helps them have a good time - like food. Debbie, who lives in Raleigh, N.C., has written four cookbooks. She writes two newspaper columns, and for two blogs besides her own, www.debbiemoose.com. She is a five-time winner for her essay writing from the Association of Food Journalists. As a native North Carolinian and lifelong resident, she believes that eastern North Carolina barbecue is The One True 'Cue.

Customer Reviews

4.6 out of 5 stars
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Deviled eggs for any occasion!
Donna Gough
And if you have one of those wonderful egg-shaped platters for deviled eggs, you'll be the hit of the party if you bring one of the recipes from this book.
BBQ Queen Karen Adler
The recipes are easy to follow, reasonably sized portions, with amusing little tidbits interspersed throughout.
Anonymous

Most Helpful Customer Reviews

47 of 47 people found the following review helpful By Esther Schindler TOP 500 REVIEWERVINE VOICE on March 30, 2005
Format: Hardcover
Perhaps you love deviled eggs, and can't have enough ways to make them. More likely, you like deviled eggs, but you're a little tired of the standard repetoire. Or you cook for people who like non-threatening food, and you want to throw a little excitement in their lives.

In any of these situations, you might consider this little cookbook, which does indeed have 50 recipes for deviled eggs. These sort of books can be rather lame; I've certainly encountered several of them that have two or three decent recipes, and then two dozen recipes that you'd never consider making.

Happily, this sweet little book avoids that trap. It's separated into several sections: the hard facts (an introduction to boiling eggs and other preperatory steps); good old eggs (the expected batch); slightly cracked (interesting variations); lucifer goes uptown (fancy recipes, such as one that uses caviar); and hell breaks loose (spicy recipes).

The introductory section is a little sparse. While it does provide some tips on cooking the eggs (such as turning your carton of eggs on its side, to ensure that the yolks are centered for easy fillin), it leaves out a few more suggestions that I think are common. (For instance, I long ago learned to make the filling inside a Ziploc sandwhich bag, then cut off the corner to squish it into the eggs... no mess, and evenly mixed filling.)

But the star here is the recipes, and they're... they're NICE. There are about 10 recipes for your basic deviled egg, one of which is sure to match the way your Mom made them. (With or without Worcestershire sauce, for instance.) I've made one or two of these and they came out fine. Okay, I should admit that I scarfed down the whole batch and didn't leave any for anybody else.
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12 of 12 people found the following review helpful By BBQ Queen Karen Adler on June 1, 2006
Format: Hardcover
There are oodles of great recipes for spicy deviled eggs in this book. Some with crab or shrimp or bits of bacon or ham take the egg to a new level. And if you have one of those wonderful egg-shaped platters for deviled eggs, you'll be the hit of the party if you bring one of the recipes from this book. Plus the color photos are delicious looking, too.
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9 of 9 people found the following review helpful By D. A. Schaefer on March 22, 2006
Format: Hardcover
The variety of recipes is outstandng. One also would have many of the ingredients in their pantry.

This purchase was actually a gift because I own a copy.
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6 of 6 people found the following review helpful By JD Ford on September 3, 2010
Format: Hardcover Verified Purchase
This is my second copy because someone borrowed/stole my first copy. I got this cookbook originally because my family cooks according to the "little bit of this and that" with no consistency or way of communicating the recipe to anyone else. Not only did I find the perfect "normal" deviled egg recipe but my family has enjoyed the variations and I have had so much fun trying new recipes every time I am invited to an event! Worth it the first and second time I've had to buy it!!!
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Update: I have to say that I have become insanely addicted to the Texas style deviled eggs in here. They don't have the mayo and mustard base but instead utilize sour cream, chopped pickled jalapenos, salsa, hot sauce, garlic powder. kosher salt. I eliminated the chopped onions and I top with various things to show off the Texas flavor so guests know what they are getting: either a black olive, a jalapeno slice, or chopped green chilis. I then sprinkle with paprika for color. I am telling you I cannot stop eating these. They are so very addictive and different and so creamy!

Now for my original review:

What do you do when you own a chicken rescue sanctuary? Find things to do with the eggs (for the ones who do still lay). And nothing could be better than this cool book.

Let's face it, everyone loves deviled eggs--both those who get to eat them and the cook who enjoys their ease of preparation. But they've been done the same way since before I was born. It is time to turn old school into a new party food.

Well, to be honest I didn't buy this for party food--although I know holidays and gatherings are when most people make them. I find the egg a perfect snack: rich in protein and low in calories, one deviled egg keeps you going, tastes great, and doesn't break the calorie bank of what you just worked off on the treadmill.

First I suggest an egg cooker from Amazon. Using steam to cook the eggs, they peel far more easily and cook perfectly every time.
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4 of 4 people found the following review helpful By Anonymous VINE VOICE on July 13, 2008
Format: Hardcover
What a great investment! Deviled eggs, that pot luck standard, have been given a much needed overhaul with this little gem of a book, with recipes that take the egg so far beyond mayo and a bit of mustard with a shake of paprika. Every recipe I have tried has been a huge hit at the parties I have taken them to. The introduction has the most successful instructions for a perfect hard-cooked egg that I have ever tried. The recipes are easy to follow, reasonably sized portions, with amusing little tidbits interspersed throughout. All in all, this has become one of my favorite books to turn to!
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