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DEL.ICIO.USDevilish Eggs
The Atlanta Journal-Constitution
The towering deviled eggs (con bacon) at Bricktop’s in Buckhead.
Photo: Becky Stein/Special to the AJC
“Who can help loving the land (France) that has taught us 655 ways to dress an egg?”
Thomas Moore apparently agrees with me: There are few things on the planet as good as a deviled egg. Who knew taking the yolk from boiled egg and mixing it with relish and mayo ( the “devil” comes from the use of Tabasco or paprika) would be so darned much fun and taste so danged good? I know people who will fight over them.
And everyone makes them just a little differently. Some use mustard with their mayo. Others only dill pickles. Some whip the yolk mixture until it’s almost souffle like. But until now, they were hardly something to find on a menu at an upscale restaurant.
But chefs love huevos these days. Some add groovy ingredients like black truffles or truffle oil, as they are served at Maxim Prime downtown. Some take the whipped mixture and pipe towering swirls into the half-white, as is done at Bricktop’s in Buckhead. At Cakes & Ale in Decatur, chef Billy Allin makes them straightforward, Southern style, with a side of house-made pickles. Oh yum.
What restaurant makes the best deviled eggs in the area?
Permalink | Comments (21) | Post your comment | Categories: Dining
Comments
By MP
April 29, 2008 10:47 AM | Link to this
JCT does a very nice version.
By JMan
April 29, 2008 10:47 AM | Link to this
My wife is Russian, and I love her deviled eggs. She makes it with the requisite mayo, but instead of relish she sautes onions and mushrooms in oil until they are carmelized. It is awesome!!! - This is coming from a guy born and raised in Atlanta. Try it and ya’ll might like them too.
By JMan
April 29, 2008 10:49 AM | Link to this
My wife is Russian, and I love her deviled eggs. She makes it with the requisite mayo, but instead of relish she sautes onions and mushrooms in oil until they are carmelized. It is awesome!!! - This is coming from a guy born and raised in Atlanta. Try it and ya’ll might like them too.
By JMan
April 29, 2008 10:51 AM | Link to this
My wife is Russian, and I love her deviled eggs. She makes it with the requisite mayo, but instead of relish she sautes onions and mushrooms in oil until they are carmelized. It is awesome!!! - This is coming from a guy born and raised in Atlanta. Try it and ya’ll might like them too.
By JMan
April 29, 2008 10:59 AM | Link to this
My wife is Russian, and I love her deviled eggs. She makes it with the requisite mayo, but instead of relish she sautes onions and mushrooms in oil until they are carmelized. It is awesome!!! - This is coming from a guy born and raised in Atlanta. Try it and ya’ll might like them too.
By JMan
April 29, 2008 11:00 AM | Link to this
My wife is Russian, and I love her deviled eggs. She makes it with the requisite mayo, but instead of relish she sautes onions and mushrooms in oil until they are carmelized. It is awesome!!! - This is coming from a guy born and raised in Atlanta. Try it and ya’ll might like them too.
By Judy
April 29, 2008 12:16 PM | Link to this
I was volunteering at a Katrina benefit at Northside Tavern. It was Sunday at noon there was a gentleman there called himself Spanky. He brought in deviled eggs and said they were the best I would ever eat. He was absolutely right! Can’t remember what he put in them but I do know they were the best!
By Lucia
April 29, 2008 1:16 PM | Link to this
I’m sure it’s no longer fashionable for young engaged women to receive “egg plates” at their bridal showers. My best friend gave me one and I treasure it and use it often for deviled eggs (“debbled eggs” to my kids). I usually skip the paprika, but it’s a nice, homey touch.
By Newcomb Girl
April 29, 2008 2:13 PM | Link to this
My sister and I each have an egg plate, and we share them back and forth. We’re native Atlantans. We’re now middle aged, but we’ve been bringing deviled eggs to everything since our 20s. I personally think her version is better (though she won’t reveal the exact ingredients). Mine have white pepper and just a scooch of cayenne in them. And I use dill relish.
By Jarrell Marcus
April 29, 2008 2:20 PM | Link to this
My cousin in Southwest Georgia makes the best devil eggs. I don’t kknow her ingredients but I know there the best I’ve had!
By Jarrell Marcus
April 29, 2008 2:20 PM | Link to this
My cousin in Southwest Georgia makes the best devil eggs. I don’t know her ingredients but I know there the best I’ve had!
By Pam
April 29, 2008 3:38 PM | Link to this
I love deviled eggs and my moms were always the best to me. She would use Miracle Whip instead of Mayo and dill pickle juice.
By hudson rouse
April 29, 2008 4:01 PM | Link to this
my mother in law makes the best deviled eggs in the world! dont ask whats in them…she’ll never tell
By John
April 29, 2008 4:24 PM | Link to this
I make them with a high-quality dry mustard (not French’s yellow) which makes a difference, and also with Miracle Whip and a bit of pickle relish, salt and white pepper. I’ll take ‘em any way I can get ‘em, though!
By Martin
April 29, 2008 4:26 PM | Link to this
My mother-in-law, a Tennessean, made wonderful deviled eggs. She, now I use 12 eggs, 1 stick of softened butter, 2 Heaping Tbsp Hellmanns Mayo and 2 Heaping Tbsp Miricle Whip, a small squirt of yellow mustard and three drops of white vinegar.
By sgp
April 29, 2008 5:49 PM | Link to this
The S&S Cafeteria at Embry Village (I-285 and Chamblee Tucker Road) serves deviled eggs that taste like your grandmother’s (they are at the end of the serving line). One of those, along with some of the best fried chicken and field peas in town, makes for a delicious meal.
By Mark
April 29, 2008 6:25 PM | Link to this
Hard-boiled eggs, yolks, sweet pickle relish (“cubes”), dash of white pepper, Duke’s mayonnaise (has no sugar), NO salt, and the crowning glory: a squirt of anchovy paste.
No kidding. You won’t need the salt with the addition of the anchovy paste — and no one will know the difference.
Garnish with a dash of paprika and bits of fresh minced parsley, if desired.
Then get back to me about how you Deviled Eggs “went”.
By Jason Greene
April 30, 2008 12:18 PM | Link to this
Well, I hate to say it, but I make the best deviled eggs in town, thanks to my grandmother. Hellman’s Mayo, only, dill relish, and light sprinkling of paprika. Chill. Variations, sprinkle a few capers on top, or a small slice of Lox.
By mamaj
April 30, 2008 12:33 PM | Link to this
I have always made deviled eggs, but until I started using Dukes mayo, had never gotten raves like I do now. My future daughter-in-law thinks every meal that I cook,or every cookout has to have my deviled eggs. I use the normal ingredients; pickles, pimentos pepper and mustard, but the Duke is the secret ingredient.
By DeviledEggBlogger
May 16, 2008 6:42 PM | Link to this
I maintain a blog (http://thebestdeviledeggs.blogspot.com) dedicated to finding best deviled egg recipe out there! In January, I reviewed the Bricktop’s deviled eggs featured in this story (http://thebestdeviledeggs.blogspot.com/2008/01/bricktops-deviled-eggs.html). Check it out, leave comments, and feel free to submit recipe ideas to be tested!
By DeviledEggBlogger
May 16, 2008 6:42 PM | Link to this
I maintain a blog [http://thebestdeviledeggs.blogspot.com] dedicated to finding best deviled egg recipe out there! In January, I reviewed the Bricktop’s deviled eggs featured in this story [http://thebestdeviledeggs.blogspot.com/2008/01/bricktops-deviled-eggs.html]. Check it out, leave comments, and feel free to submit recipe ideas to be tested!