Deviled Eggs: Out of the picnic basket, onto restaurant menus

Deviled eggs hatching on restaurant appetizer lists

Staff photo by John Rawlston/Chattanooga Times Free Press Deviled eggs are on the menu of appetizer options at the Brewhaus, photographed Thursday, June 11, 2015, in Chattanooga, Tenn.

It's not a picnic without them, and they've long been a staple of Easter Sunday dinners.

But now deviled eggs have migrated from the picnic basket to fine dining tables. They're hatching on restaurants' appetizer lists, brunch menus and even considered as side dishes at locations around town. Locally, a deviled egg appetizer, which includes anywhere from six to eight halves, can range from $6 to $8.

"It's a comfort food that people don't expect to see on the menu," says Byron Erwin, head chef at The Chop House on Gunbarrel Road.

More Info

How To Make Perfect Hard-Boiled EggsPlace eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.Martha Stewart

Erwin says the eggs have sold well since being added to the menu six months ago. At that restaurant, three smoke-flavored ovals are considered one side item.

"That smoky flavor comes from the smoked paprika we use in the recipe," explains Erwin.

The North Shore's Brewhaus was on the leading edge of the egg trend, including deviled egg apps on its menu when it opened nearly four years ago.

"They are one of our great sellers," says Brewhaus general manager Michael Nolan, "We easily go through 50 to 75 orders a week. It's one of those things that people say, 'My mother or my grandmother makes these' - then they try them to see if these are as good and Bam! they love them."

Today's upscale eggs aren't your mama's standard mustard-mayo-chopped pickle mix. Gourmet versions dress them up with truffle oil, shrimp, even lobster. Using bacon as a garnish is a popular spin on everyone's favorite eggs-and-bacon breakfast combo.

Locally, The Public House offers deviled eggs with bacon brittle. J. Alexander's deviled egg appetizer includes sugar-cured bacon and homemade relish. The Chop House garnishes its deviled eggs with pieces of brown-sugar-coated bacon that's made in-house. Honey Bacon Deviled Eggs are Brewhaus' spin on the trend, served with a side of honey for dipping.

Easy to make - boiling eggs is one of the first things a rookie in the kitchen learns - deviled eggs are perfect for a large dinner party or picnic bites.

Here's the basic recipe for a dozen: After boiling and peeling six eggs, cut them lengthwise into halves and scoop out the yolks into a separate bowl. Mash the yolks with a fork then mix with 1/4 cup mayonnaise, 1 teaspoon yellow mustard and either 1/2 teaspoon white vinegar or a half-teaspoon of sweet pickle juice.

An optional ingredient that's a favorite with Southerners: adding 1 tablespoon pickle relish or finely chopped sweet pickles. Then return the mixed yolks to the egg halves. Sliced green olives are a pretty garnish, as is paprika or a snip of flat-leaf parsley.

To fill egg halves, here's a tip for easier results: Use a baby spoon. Its smaller bowl scoops just the right amount of yolk mixture and fits easily into the cavity of the egg half. For a prettier, more decorative filling, spoon the yolk mixture into a zip-lock sandwich bag, seal it, cut off one bottom corner, twist the bag and squeeze (or pipe) the mixture into the egg halves.

Following are gourmet deviled egg recipes from television celebrity chefs.


6 hard-boiled eggs

2 tablespoons mayonnaise or yogurt

1 1/2 teaspoons spicy mustard

1/2 teaspoon lemon juice

1 teaspoon relish

1/2 teaspoon paprika

Bacon, cooked and crumbled

Mash egg yolks, mix with mayonnaise, mustard, lemon juice, relish and paprika. Fill egg whites with yolk mixture and garnish with bacon crumbles and chopped chives.

- Sandra Lee


6 eggs, hard-boiled

4 ounces lobster meat, cooked and chopped

1 teaspoon Dijon mustard

1 tablespoon chopped shallot

2 tablespoons mayonnaise

1 teaspoon capers

1 tablespoon chopped chives

Mash six eggs' yolks then mix with remaining ingredients. Spoon into egg whites, top with more chives.

- Tyler Florence


6 hard-boiled eggs

3/4 cup mayonnaise

1 1/2 teaspoons truffle oil

Cayenne pepper

1 tablespoon jarred black truffles, chopped

Mash egg yolks,mix with mayonnaise, truffle oil, pinch of cayenne. Add tablespoon from jar of chopped black truffles. Spoon into egg halves and top with chopped chives.

- Anne Burrell


6 hard-boiled eggs

1/4 cup mayonnaise

1 teaspoon Dijon mustard

Zest of one lemon

2 teaspoons pickled jalapenos, chopped

Salt and pepper to taste

1 can fried onions

Mash yolks of six eggs then mix with mayonnaise, mustard, lemon zest and jalapenos. Season with salt and pepper to taste.

Spoon mixture into egg whites, sprinkle with fried onions and smoked paprika.

- Sunny Anderson


1/3 cup medium shrimp, peeled, deveined and cooked

6 hard-boiled eggs

2 tablespoons mayonnaise

2 tablespoons sour cream

2 teaspoons Dijon mustard

1 teaspoon fresh lemon juice

Salt and pepper to taste

Finely chop shrimp and set aside.

Mash egg yolks then stir in chopped shrimp, mayonnaise, sour cream, mustard and lemon juice. Add salt and pepper to taste.

Fill egg white halves with mixture. Garnish with small whole shrimp and chopped dill, if desired.

- Paula Deen