ORIGINAL APPETIZERS: BLT DEVILED EGGS Friday, April 29, 2011
Nothing says “Hello, Summer!” quite like taking a bite from a Deviled Egg. This favorite finger food is a BBQ-season staple—especially in the South and the Midwest—and just that one bite can evoke the memories of the family picnics from your youth.
At The Original, we know that preparing a plate of Deviled Eggs has only only drawback—they take a while to prepare. You’ve got to boil your eggs just so—never should the yolks appear blue—before peeling, deyolking and halving them.
Then you must macerate your yolks with mayonnaise, mustard, sometimes even Worcestershire sauce, and often a combination of all three.
Then, you spread that blend into the each half-egg’s cup, sprinkle it with some paprika (the “devil” in deviled eggs), and voila! You have a happy family.
But nothing says “Welcome to the family!” quite like dreaming up and doling out something just a little more.
We say it by macerating our Deviled Egg yolks with spices and fresh-cut tomatoes, garnishing each half with a thinly sliced bacon chip, before arranging a trio of halves over a bed of frisée.
And, you’ll notice, the eggs whites have been dyed a purplish hue (we soak them in beet juice prior to serving).
So come in on in, order some up, close your eyes, take a bite, relive your youth, and know that all of that preparation is worth it.