We talk to chefs about what ingredients they think are essential to deviled eggs
Deviled eggs are showing up on menus more and more — and both chefs and home cooks alike can’t seem to get enough of these easy appetizers! But there are many variations on deviled eggs, and the dish has been given an individual spin by almost anyone who tries it. It’s the type of recipe where everyone has a secret ingredient and everyone thinks their recipe (or their grandma’s or their favorite restaurant’s) is the best!
We decided to ask some of our favorite chefs what their secret ingredient is. A few didn’t want to tell us. A very few (like Incanto’s Chris Cosentino) said they didn’t make deviled eggs. But most had them on their menu and were willing to divulge a little bit of what makes theirs magic. Jeff Michaud of Philadelphia’s Osteria Restaurant makes his restaurant’s version with porcini mushrooms. Frank Lee of Charleston, S.C.’s Slightly North of Broad adds some mustard as well as his secret recipe for sweet pepper relish. Anthony Lamas of Louisville, Ky.’s Seviche likes to give his a latin twist with pickled jalapeño, while Andrew Ticer from Memphis, Tenn.’s Andrew Michael Italian Kitchen likes to give his eggs a Southern flair by using the old classic, lard.
For more secrets, watch the video above!