New Dr. Seuss inspired Green Eggs & Ham at BOA STEAKHOUSE
(Gerry Furth-Sides, photos courtesy of Hungry Fan and Chef-author Jenn Segal) Loving bacon and eggs since childhood I have always stood behind, and eaten whole eggs, because they are just so satisfying. (My hunter cat, Jeremiah Johnson prefers this protein as well). On one recommended longtime regime, by a psychic-nutritionist no less, I eat an egg every other day, scrambled or omelette or soft-hard boiled. But I never thought of them as party food.
As I learned once I left home, “deviled” made eggs party food. And it started a long long time ago. The dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as a commonly served first course in ancient Rome, later becoming popular across Europe and in North America. However, the first known print reference to “deviled” appeared in 1786. It was in the 19th century that eggs came to be prepared with mustard, pepper or other ingredients stuffed in the yolk cavity – and came to be known as stuffed, salad or dressed eggs in the south.
Eggs have always played a significant part of every holiday table a symbol of new life, fertility and rebirth, from the spring passover and easter, to the equally ancient Iranian spring equinox custom of decorating eggs on Nowruz, the Iranian New Year.
Deviled eggs, spiked with an ingredient that provides heat, seemed to have earned their name a generation ago in the strongest sense of the term when medical researchers warned that “evil cholesterol in the yolk,” would provoke dire circumstances. Although it spawned an egg white industry, today that has become a mere blip in culinary history.
Hungry Fan’s Daina Falk notes that deviled eggs have now become a sport fan favorite, too. //www.hungryfan.com Falk suggests adding different ethnic spices, seasonings or ingredients is an easy way to put an international spin on the dish, from Avocado and peppers for a Mexican dish, to paprika and diced Hungarian salami for an eastern European one.
Roasted Red Pepper Deviled Eggs with a Mediterranean Flair
By Diana Falk for Hungry Fan
Ingredients:
- 12 eggs
- 3 teaspoons Roasted Red Pepper Hummus
- ¼ cup mayonnaise
- ¼ small red onion, diced
- Jalapeño, diced and to taste
- Salt and pepper to taste
- Garnish:
- Paprika
- Bacon bits
- Pickled red pepper (storebought)
- Cilantro or flat leaf parsley
Directions:
- Place eggs in a wide saucepan. Fill the saucepan with water until the eggs are submerged and bring the water to a boil for 10 minutes.
- Remove the eggs from the pot and transfer them to the refrigerator or a bowl of ice water. Let them cool for about half an hour.
- Remove the shells from each of the eggs. Then slice eggs in half lengthwise.
- Scoop the yolk from each egg and place them all in a bowl.
- Combine the egg yolks with the hummus, mayonnaise, salt, pepper, red onion and jalapeño.
- Put one scoop of the yolk mixture back into each of the cooked eggs. Serve at room temperature, topped with a sprinkle of paprika, a small pinch of bacon bits, pickled red pepper and cilantro or parsley.
Personal Creations Catering Company created a step-by-step basic recipe of how to make a dozen of these creamy, party eggs that is on their website. The directions are the same as for the Hungry Fan version with the following filling ingredients for the dozen eggs above.
Ingredients for filling
- 3 tsp. Dijon mustard
- ¼ cup mayonnaise
- 3 tsp. sweet relish
- Salt and pepper to taste
- Paprika for topping
//localfoodeater.com/french-influence-in-jenn-segals-the-once-upon-a-chef-cookbook/
One of our favorite chefs, Jenn Segal of Once upon a Chef book fame, shared this recipe with a Latin twist to it. Jenn notes that, “Deviled eggs are named such because the mix-ins are often spicy or hot, so these orange-hued beauties spiked with Sriracha make perfect sense.”
To begin, place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water (or same saucepan) to cool.
(photo courtesy of Jenn Segal)
Tap each egg on the counter to crack the shell all over, then peel under cold running water. (Gerry note: Rolling them between your hands loosens the shell)
(photo courtesy of Jenn Segal)
Slice the eggs in half lengthwise, remove the yolks, and place them in the bowl of a mini food processor. Arrange the whites on a serving platter, gently wiping them clean if necessary. To the yolks, add the mayonnaise, 1 tablespoon of the Sriracha, the mustard, the Worcestershire sauce, the salt, the black pepper, and the sugar.
Process until smooth. (If you don’t have a small food processor, pass the yolks through a sieve before combining them with the other ingredients for easier blending without lumps. Taste and adjust the seasoning.
(photos courtesy of Jenn Segal)
Fill a piping bag fitted with an open-star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to push the mixture to one corner of the bag. Snip off the tip of the bag corner, opening up a 1/4–in hole.) Pipe the yolk mixture evenly into the egg white halves. (Or, simply spoon the yolk mixture into the egg whites for a casual version.)
Sprinkle with paprika and chives, and serve.
For other places to eat deviled eggs out, please check //la.eater.com/maps/best-deviled-eggs-los-angeles
Gerry Furth-Sides 
Barbara Hansen 
Chef-owner Alain Cohen 
Roberta Deen 
Jose Martinez 
Nivedita Basu 