Deviled Egg Menu

A Brief History: The story of eggs that were boiled, yolks removed, mixed with spices and then refilled with the mixture can be traced back to ancient Rome. Specifically spicy the versions of this were a common in Andalusia in the 13th century. However, the term first appears in print in 1786, wherein it is referring to highly seasoned foods. The evolution takes place from that point on to describe a food which is rich, chocolatey, spicy, or merely suggest a walk on the wild side. So let’s get wild, as they have for hundreds of years, and pick from an array of “devil-ish” eggs!

Deviled Eggs:

Classic w. Paprika

Classic Spicy w. Cayenne

Southern: Classic with a southern hot sauce twist

Chive and Onion

Dill and Cucumber

Everything Bagel

Salt and Vinegar

CordonBlue: hot sauce and crisped pancetta

Chicken and the Egg: both “deviled” in their own way

Smoked Salmon

Smoked Salmon Royal w. Salmon Roe

Steak and Egg

Lobster Roll: Wicked!

Green Eggs and Ham: Herbaceous

South-Western: Think Omelette

Smokey BBQ Y’all.

Baltimore: Blue Crab and Old Bay, Hon!

Buffalo: Celery Slaw, Hot Sauce, Blue Cheese

Greek:┬áTzatziki…meet Devil–Egg that is.

All White

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