Deviled Eggs: 50 Recipes from Simple to Sassy (Hardcover)

by Debbie Moose (Author) "Deviled eggs are the perfect food..." (more)
Key Phrases: mashed yolks, deviled egg halves, prepared yellow mustard, North Carolina, Major Grey, Miracle Whip (more...)

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

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Product Details

• Hardcover: 96 pages
• Publisher: Harvard Common Press; First Edition/First Printing edition (March 2004)
• Language: English
• ISBN-10: 1558322728
• ISBN-13: 978-1558322721
• Product Dimensions: 8.9 x 5.6 x 0.6 inches
• Shipping Weight: 12 ounces (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #58,648 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

24 of 24 people found the following review helpful:

4.0 out of 5 stars A single-item cookbook done well, March 30, 2005

By	Esther Schindler (Scottsdale, AZ USA) - See all my reviews (TOP 100 REVIEWER)    (REAL NAME)

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.

The "slightly cracked" section uses various unusual (but not weird) ingredients, such as avocado or deviled ham. Some of these veer into the "ya gotta be kidding" range, such as "strawberry cheesecakes on the half shell."

But the author makes up for it with the fancy stuff, which has recipes for deviled eggs based on bloody marys or served with hollandaise. And the spicy variations are sure to appeal to the "if it's hot it's good" crowd, with one recipe using chipotle pepper and orange zest; another is "wasabi tuna eggs."

It's not haute cuisine, but it's a useful little book. If you're called upon for potluck dinners or office parties, it'd be a handy one to have on the shelf.

5 of 5 people found the following review helpful:

5.0 out of 5 stars The Devil Made Me Do It!, June 1, 2006

By	BBQ Queen Karen Adler "Book Lover" (Kansas City, MO USA) - See all my reviews

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.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Interesting, creative but simple, March 22, 2006

By	D. A. Schaefer - See all my reviews (REAL NAME)

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.