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Bringing Deviled Eggs to the Next Level

Posted by Intergrity Admin on January 27, 2020
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Photos by: Brock Tagg

Recipes courtesy of Sarah Holtzlander

With the Big Game taking place next weekend (Super Bowl LIV (54), I thought I would put together some deviled eggs with an epicurean twist that are SERIOUSLY delish!! For those of you who do not know me very well, I am a huge foodie that loves unique flavors. Along with being a self-proclaimed food connoisseur, I am a local Grand Rapids Real Estate Broker. Food and Real Estate – do they have anything in common? Well… If you ever get the pleasure of receiving a marking piece from me, it will most likely have something to do with food. I just can’t help myself! For many centuries, food has brought people together for celebrated occasions such as Passover, Thanksgiving, and Christmas. Food has a magical way of bringing tranquility. What better way to make a house a home than the wonderful gift of food?

Each egg creation has an amazing and unique flavor. I have chosen a name for each egg according to their infusing flavors, which meld wonderfully on the pallet.

The East Hampton

“The East Hampton” Deviled Egg

The East Hampton provides a sophisticated flavor of sweet creamy tang which counterbalances the salt of the caviar. The caviar provides little pops on the pallet that cut through the creamy texture. The dill melds the flavors together providing a delightful experience, as you would expect to have in East Hampton.

  • Egg Yolk Mixture (recipe at bottom of article)
  • ¼ cup of beet juice
  • 3 pickled beets, halved
  • 1-2 drops of red food coloring
  • Black caviar
  • Fresh Dill

When preparing the yolk, use less mayo than your typical deviled egg mix, as the beet juice will dilute the egg mixture. Add ¼ cup of beet juice to the yolk mixture and mix thoroughly. Place the pickled beet halves in the egg yolk to marinate the mixture over night. When ready to prepare the eggs for serving, remove the beet halves and add mayo, salt and pepper to taste. The mayo is used to add to the consistency for piping and the salt and pepper to accent the flavor. The mixture should reflect a sweet and tangy flavor. Pipe the mixture into the egg whites and garnish with ribbons of pickled beet, dollops of caviar and a fresh dill sprig.

The Seoul

“The Seoul” Deviled Egg

The Seoul is named after the leading flavor of the kimchi. Kimchi is a unique and traditional food of Korea, made from fermented vegetables which typically includes cabbage. Most kimchi boasts the melding flavors of acidity and spice, which would be similar to a robust and spicy sauerkraut. The creaminess of the egg pairs very well with the spice. Topped with a drizzle of green goddess dressing, you’ll bring a nice ending to this delectably flavored egg.

  • Egg Yolk Mixture (recipe at bottom of article)
  • Kimchi
  • Spinach leaf
  • Green Goddess dressing (Panera)

Lay a spinach leaf in the cavity of the egg white and then pipe the yolk mixture into the egg cavity, allowing the spinach leaf to be visible. Create a small well in the yolk and stuff with the kimchi. Drizzle with the Green Goddess dressing and viola! (Note: using a spoon to drizzle the sauce allows for an elegant application).

The Chesapeake

“The Chesapeake” Deviled Egg

The Chesapeake is named after the Chesapeake Bay area of Maryland, home to the Blue Crab. This egg provides a warm rich flavor. The fullness of the egg mixture paired with fresh crab and sesame garlic sauce leaves you wanting more. A thin slice of fresh jalapeño provides an eventful twist to the texture and balance of flavors.

  • Egg Yolk Mixture (recipe at bottom of article)
  • Fresh crab meat
  • Sesame garlic sauce
  • Thin slice of fresh jalapeño (optional)

Pipe the yolk mixture into the cavity of the egg white. Place fresh crab on both ends of the yolk mixture, nestling the crab meat into the yolk. Add a thin slice of jalapeño directly in the center of the egg yolk, between the fresh crab pieces. Finish with a drizzle of the sesame garlic sauce. (Note: using a spoon to drizzle the sauce allows for an elegant application).

The Aztec

“The Aztec” Deviled Egg

The Aztec is named after the tribe of people who developed the use of guacamole. Packed with the comfortable flavors of a nacho bar, you will surely enjoy this one!

  • Egg Yolk mixture (recipe at bottom of article)
  • 1 cup guacamole (homemade recommend)
  • 2 TBS of diced shallots
  • Bacon crumbles or crisp prosciutto
  • Blue cheese crumbles
  • Shredded cheddar cheese

Pipe the yolk mixture into the cavity of the egg white. Mix the shallots into the guacamole. Place a dollop of guacamole on the top and center of the yolk mixture. Garnish with bacon or crisp prosciutto pieces, blue cheese crumbles and a few shreds of cheddar cheese. (Note: crisp prosciutto provides a softer blend of textures within the filling. The bacon crumbles provide a stronger salty flavor. (The photo reflects the bacon pieces).

The Spokane

“The Spokane” Deviled Egg

The Spokane is named after the Mount Spokane summit, located in Spokane Washington. This egg creation is accented with fresh veggies. The flavor is crisp and exhilarating, leaving you with a great appreciation for the natural wonders of the earth.

  • Egg Yolk Mixture (recipe at bottom of article)
  • 1-thinly sliced radish
  • 1-thinly sliced cucumber
  • 1-thinly sliced jalapeño
  • Diced white onion
  • Dash of paprika
  • Dash of pepper
  • Slight drizzle of Sriracha sauce (optional)

Pipe the yolk mixture into the cavity of the egg white. Arrange the sliced radish, cucumber, and jalapeño on top of the egg yolk mixture. Garnish with diced onion, paprika and pepper to taste.

Egg Yolk Mixture

Mixture used in all of the recipes above.

  • (15) yolks
  • ¼ cup of mayonnaise
  • 1 TBS of mustard
  • 2 tsp Worcestershire Sauce
  • 1 ½ tsp sweet pickle juice
  • ½ tsp of celery salt
  • ½ tsp of chili powder
  • ½ tsp of cayenne pepper
  • Salt to taste
  • Pepper to taste
  • ¼ tsp of sugar (used to balance the flavors)

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