Eggs are culinary magic. Wonderful themselves cooked in myriad ways — they add body and richness to sauces, purées, and even cocktails; they structure custards; leaven soufflés, mousses, and meringues; bind countless recipes; add luster to baked goods; and seal dumplings like envelopes.
Moreover, eggs sustain the world. Every culture prepares and eats them. Over 6 billion hens lay over 12 TRILLION total eggs a year.
To me, the deviled egg is perhaps the most elemental celebration of the ingredient. Something like deviled eggs have been eaten ever since the time of the Ancient Romans. They are a classic staple of Russian zakuski, Spanish tapas, Scandinavian smorgasbord, and of course the American table of the last 200+ years.
I can remember my grandmother’s deviled eggs very well — zippy with French’s mustard, smooth and creamy with Hellman’s mayonnaise, garnished with a bit of pickle and a dusting of paprika. I can picture them arriving at Thanksgiving or Christmas or Easter in a big red tupperware lined with wax paper and then carefully transferred to a platter for cocktail hour alongside liver pâté and club crackers and a “relish tray” of celery, carrots, radishes, and olives.
My dream for Devil’s Food is to master the dishes that we find so evocative of special occasions and so nostalgic to us all, to execute them in a way that humbly honors their heritage yet exceeds the expectations of the discerning modern palate through meticulous craftsmanship, attention to detail, and the highest standards of quality; so that when they are served, you taste them anew with fondness, appreciation, and perhaps a bit of wonder.
Now there are many culinary sightings of the devil: not just deviled eggs but also devils on horseback, devil’s food cake, deviled ham, and many more al diablos and fra diavolos… So it was with the weight of our name and our thinly veiled mid century vibe, that we knew we had to make fantastic deviled eggs.
Here, for your consideration, we introduce our new favorites for 2020. I can assure you they are incredibly delicious. Pictured above (lovingly prepared and plated by Chef Connor), we present:
• Deviled Farm Egg with Spring Peas, Cream, Mint, Pimentón Oil, and Fried Carrot “Hay”
• Deviled Farm Egg with Pimento Cheese, House-Smoked Brisket, Caramelized Onion, and Chive
• Deviled Farm Egg with Avocado, Crispy Prosciutto, Grilled Pineapple, and Radish Sprouts
• Deviled Farm Egg with Maple-Glazed Bacon, Fried Garlic, and Trout Roe
Not pictured — but not to go unmentioned — additional new eggs in the lineup:
• Deviled Farm Egg a la Niçoise with Confit Tuna, Olive Tapenade, Red Pepper, and Fried Parsley
• Deviled Farm Egg with Pickled and Roasted Beets, Chopped Walnuts, Dill, Chives, and Citrus
• Deviled Farm Egg with Our Signature Fried Chicken, Pickled Mustard Seed, and “Hot Honey”