Chow Town

April 20, 2014

Deviled eggs make trendy appetizers

Easter eggs can become a trendy bar food.

Chow Town

The daily dish on Kansas City's food and drink scene

Easter eggs can become a trendy bar food.

How can that be? Hard cooked eggs, whether snatched up after the Easter egg hunt or freshly cooked, are perfect sliced or crumbled in a salad or even used as the basis for your favorite egg salad, but most of us do not consider that trendy.

Deviled eggs, on the other hand, are now a popular dish that you will now find on many restaurant menus.

Yes, many may have enjoyed the traditional mayonnaise and mustard flavored eggs at today’s Easter feast. Food traditions run high on holidays and it is a rare family will change up a much-loved recipe. However, what to serve tomorrow is a different story.

For inspiration, stop in a restaurant and look at the appetizer, tapas or happy hour menu and you will discover all kinds of new flavors. The lowly deviled egg is no longer lowly.

Kansas City area restaurants are joining the ranks of restaurants from New Orleans to Seattle and San Francisco to New York to add flavor and pizzazz to the creamy center of the egg.

The filling might feature bacon, tomatoes, curry, lobster, crab, chilies or caviar to name just a few. The best news is that these yellow bite-size morsels are no longer locked into just that Sunday dinner, a family reunion or the funeral meal. Look for them featured on the bar menu and served next to a fun cocktail.

Gather up those colored Easter Eggs (or hard cook some eggs) and whip up some flavor-packed, up-to-date deviled eggs. They are so easy to prepare you can serve them tonight.

In addition, there will be many opportunities to serve the delightful and unusual deviled eggs at casual gatherings all summer long.

Here is one of my favorites — and you will notice it is different from the typical, old-fashioned recipe. Yes, this recipe incorporates honey, lime juice and a jalapeno pepper.

Try them soon, for it is time to kick up the flavor of deviled eggs and serve trendy tapas or appetizers at home.

Parsi Deviled Eggs Makes 6 servings 6 large eggs, hard cooked (see tip, below) 1-1/2 teaspoons fresh lime juice, or more to taste 1 teaspoon honey 1/4 teaspoon salt or more to taste 1/2 jalapeno pepper, seeded and minced 1 tablespoon minced fresh cilantro 1 tablespoon unsalted butter, softened 1/4 cup mayonnaise

Shell the eggs, cut them in half lengthwise, and put the egg yolks in a small bowl. Set the egg whites aside. Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed. Stir in the mayonnaise and taste for lime and salt.

Spoon the mixture into the egg whites, cover and refrigerate for at least two hours or overnight. Let come to room temperature before serving (but do not let stand at room temperature longer than two hours.)

Recipe from “The 150 Best American Recipes” by Fran McCullough and Molly Stevens (Houghton Mifflin Company, 2006). In the book the recipe was credited to a story in

The San Francisco Examiner

by Patricia Unterman featuring the Parsi Deviled Eggs by Niloufer Ichaporia King.


Store hard cooked eggs in the refrigerator for use in up to 1 week.

What is the best way to hard cook eggs? The

American Egg Board

recommends the following: Place eggs in a saucepan, large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water about 12 minutes for large eggs. Drain and cool until cold running water.

Kathy Moore is one of two cookbook authors and food consultants that make up The Electrified Cooks. Her most recent cookbook is Triple Slow Cooker Entertaining. She develops the recipes for the “Eating for Life” column for The Kansas City Star and is a member of Les Dames d'Escoffier. She blogs at

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