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Weekend Cooking: D’Lish Deviled Eggs

March 3, 2013
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D'Lish Deviled Eggs

I don’t really care for deviled eggs so, much to Carl’s dismay, I rarely fix them.  I’ve always noticed, though, that they go very quickly whenever someone serves them at a get-together.  When D’Lish Deviled Eggs, by Kathy Casey, showed up in my mailbox, I thought it was beautiful and was anxious to look through it.  I thought the layout of the book was great – it starts with an introduction, goes on to a history of deviled eggs, deviled egg dishware, and holiday and party ideas that include deviled eggs.  For instance, it suggests serving Green Goddess Deviled Eggs for St. Patrick’s Day – the filling has a green tint because it includes some avocado – how clever is that?!  The cookbook goes on to give “hard facts” about boiled eggs and instructions on how to boil chicken, duck, and quail eggs so it’s appropriate for even beginning cooks.  The last thing before the recipes is general tips and recipe notes.  This cookbook includes 50 unique recipes for deviled eggs and almost every recipe is pictured.

After I looked it over, I handed the cookbook to Carl and asked him to select a recipe for me to try.  He thought they all looked great and couldn’t decide, so Vance selected the Bacon Cheddar Deviled Eggs.  I have to tell you, they were easy to create and Carl declared them the best deviled eggs he’s ever tasted!  I have a feeling I’ll be turning to this cookbook again and again.  I’m already trying to decide which recipe to try for this month’s book club meeting – Honey Mustard Deviled Eggs, Chipotle Deviled Eggs, or Pimiento Cheese Deviled Eggs.  No matter which one I try, I know I’ll have to make extra so Carl can have some.  If you want to jazz up your Easter celebration, grab a copy of D’Lish Deviled Eggs!

Deviled Eggs

Bacon Cheddar Deviled Eggs from D’Lish Deviled Eggs by Kathy Casey

1 dozen hard-cooked eggs

Filling
3 tablespoons mayonnaise
3 tablespoons sour cream
½ teaspoon Dijon mustard (optional)
1 teaspoon minced fresh garlic
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup finely grated sharp cheddar cheese

Topping
¼ cup finely chopped crisp-cooked bacon
2 tablespoons very thinly sliced green onion
Freshly ground black pepper

Halve the eggs lengthwise and transfer the yolks to a mixing bowl.  Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency.  Add the mayonnaise, sour cream, mustard, if desired, garlic, salt, and pepper, and mix until smooth.  (You can also do this using an electric mixer with a whip attachment.)  Stir in the cheddar until evenly mixed in.  Taste and season accordingly.

Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves.  Or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, in a small bowl, mix the bacon and green onion.  Top each egg half with about ¾ teaspoon of the mixture, then sprinkle with black pepper.

Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

Review copy provided by Andrews McMeel Publishing. I am an Indiebound Affiliate.
38 Comments leave one →
  1. March 3, 2013 6:38 am

    How nice of you to make what your husband wants even if you don’t like it yourself! I rarely do that! :–)

  2. March 3, 2013 6:45 am

    This sounds like a great cookbook with varied recipes for deviled eggs! I like the idea of adding avocado to them to tint them green. The ones you made look yummy, now I’m hungry 🙂

  3. bookingmama permalink
    March 3, 2013 8:12 am

    Deviled eggs aren’t my thing for sure but this cookbook was very cute and had some unique recipes!

  4. March 3, 2013 9:10 am

    Mr. BFR also loves deviled eggs! I’ll be making something out of this one during the coming week. Great review.

  5. March 3, 2013 9:23 am

    The Last Chinese Chef, by Nicole Mones (who wrote Lost in Translation, which was made into a movie with Bill Murray) is a very good novel about a Chinese-American chef who goes back to China for a competition. It give a detailed look, in a good, non-boring way, at the details that go into preparing food. There’s also romance and a look at traditional Chinese culture. I liked it a lot.

  6. March 3, 2013 9:24 am

    Amazing that a whole book can be written about Deviled Eggs! Thx for the recipe.

  7. March 3, 2013 9:25 am

    My sons love deviled eggs, I can’t wait to try this recipe. Actually, all of the ones you mentioned sound fabulous.

  8. sandynawrot permalink
    March 3, 2013 10:03 am

    I cannot stand deviled eggs, and nobody in my house likes them either. But you are right, when they are brought to a party, they always go fast.

  9. March 3, 2013 10:46 am

    I love deviled eggs but I don’t make them that much. Those look good!

  10. Beth Hoffman permalink
    March 3, 2013 11:17 am

    I love, love, love deviled eggs, but I’ve never seen them made with cheese before! Thanks for the recipe, Kathy!

  11. talesofwhimsy permalink
    March 3, 2013 11:32 am

    I loooove deviled eggs.
    Avocado!? Brilliant!
    OMG you had me officially at pimento cheese.

  12. March 3, 2013 12:00 pm

    My husbands side of the family is Latvian, and deviled eggs are a “must have” on the table when ever we get together, I don’t do deviled, but now that I’m the “youngest” (that’s so funny) I’m sort of forced to do these things, I may need to invest in this book. Thanks so much for bringing it to my attention.

  13. rosecityreader permalink
    March 3, 2013 12:49 pm

    Mayo and mustard are the two things that I can’t eat — some kind of psychological allergy from childhood, so I never eat deviled eggs. Never have. Never will. Too bad because it’s a cute cookbook.

  14. March 3, 2013 12:58 pm

    I can’t believe there is a book dedicated just to deviled eggs! The recipe you chose looks yummy 🙂

  15. Peggy@Peggy Ann's Post permalink
    March 3, 2013 1:10 pm

    We love deviled eggs too. I would love to read this book. The history of the deviled egg alone sounds interesting. I’m pretty boring I think as I always make basic deviled eggs. Will have to look for this book!

  16. March 3, 2013 1:13 pm

    Oh, yum. I have a review copy of this book and have yet to try it … but chipotle deviled eggs? I may have to go there.

    Your eggs look divine.

  17. March 3, 2013 2:54 pm

    Kathy, you are a good sport! I really don’t like deviled eggs, and I don’t think I could make them, even though these look beautiful. 🙂

  18. March 3, 2013 4:01 pm

    Yum! I hardly ever make them but I sure do think they are tasty!

  19. March 3, 2013 5:15 pm

    My son loves deviled eggs. I’m sure he would devour the cheddar bacon ones.

  20. March 3, 2013 5:31 pm

    I love deviled eggs (and the family does too) – and Dijon mustard is NOT optional 🙂 Ooh and chipotle deviled eggs sounds interesting (haven’t tried it before).

  21. Patty permalink
    March 3, 2013 6:27 pm

    I love reviled eggs…those look amazing! Carl has great taste…lol!

  22. Patty permalink
    March 3, 2013 6:28 pm

    Actually I don’t mean reviled eggs…I meant DEVILED ones!

  23. Janel permalink
    March 3, 2013 7:29 pm

    I tend to make egg salad, as opposed to deviled eggs. I bet many of these recipes would adapt well to a salad. I make a bacon cheddar salad that is fabulous, very similar to this recipe.

  24. March 3, 2013 8:13 pm

    And I thought I was the only person in the world who didn’t like those nasty, slimy things.

  25. March 3, 2013 8:36 pm

    Looks yummy to me!

  26. March 3, 2013 9:04 pm

    I don’t eat them, but like you, I’ve noticed how quickly they get snapped up at parties! I like the idea of taking them to book club. Thanks for the recipe!

  27. March 3, 2013 9:26 pm

    These look amazing! We all like deviled eggs, but we rarely make them for some reason. Maybe I need a few new recipes to spice things up a little.

  28. March 3, 2013 11:03 pm

    Oooh, I love deviled eggs. This book looks scrumptious!

  29. March 4, 2013 1:25 am

    We love deviled eggs in my house. I had no idea though that there were enough different ways to make them that would fill an entire cookbook.

  30. March 4, 2013 10:56 am

    I have been waiting for your review on this book, as I love deviled eggs. And now I know that I have to purchase this book. I only have one recipe, one that was passed down, and would really like to try other variations. The bacon cheddar sounds delicious and something my family would love. Thank you for sharing.

  31. March 4, 2013 11:57 am

    Everyone in my family LOVES deviled eggs, so I think I’ll try this recipe. In fact, I think I’ll get a copy of this book and see what other ways I haven’t thought of to make them.

  32. March 4, 2013 4:19 pm

    Even though I love deviled eggs, I never make them. The one you made sounds really good, so I may have to try that one out.

  33. March 4, 2013 8:44 pm

    Why are they called deviled, anyway?

  34. March 4, 2013 11:11 pm

    I like to eat deviled eggs but I’ve never made them.

  35. March 5, 2013 7:55 pm

    those look great! Carl has great taste!!

  36. March 5, 2013 10:27 pm

    Oh, I love deviled eggs. I made some with blue cheese and bacon for the holidays. I could have eaten the entire plate of them myself!

  37. March 6, 2013 6:56 pm

    Serena’s husband has me fix deviled eggs every time I cook for the holidays, so I think this would be a good book to have in my kitchen!

  38. March 7, 2013 4:46 pm

    I love deviled eggs too, but rarely get to eat them. How wonderful to have a whole book of them.

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