Make your next party or potluck a hit with one of 50 appetizer recipes from the Deviled Eggs cookbook like Spinach-Bacon Deviled Eggs or Tex-Mex Diablos.
Format: Hardcover with dust jacket, 95 pages.
Publisher: Harvard Common Press
Author: Debbie Moose
Description: Some say the devils you know are better than the devils you don't. Well, in these pages there are plenty of both, and all are wickedly delicious. Deviled eggs, a perennial favorite of potluck suppers and picnics, a parry food that is nearly perfect in its simplicity and speed of preparation, are basking in a long-awaited renaissance.
Technically, deviled eggs should be revved up with a little something spicy, but these recipes show they don't have to be hot to be fabulous. Flavors can range from light to elegant to gutsy to fiery. Fillings can be as smooth as silk or chock full and chunky.
If you're a purist, take a trip down memory lane with the best of the classics, infused with fresh herbs and mild mustard. If you're looking for something different and fun, try out combos including blue cheese and bacon or pepperoni and Parmesan. Or maybe you want to impress your friends with your international palate by including the flavors of Indian chutney and curry, Italian sun-dried tomatoes and pesto, or Greek feta and olives. And if you love to go for the burn, well, welcome to perdition, where eggs stuffed with salsas or chiles, wasabi or jerk seasoning await the brave.
And if you're worried about the devil in the details, fear not: here you will find answers to such timeless questions as how to perfectly hard-cook eggs, how to peel off the shell without demolishing the white, and how to present your creations so they look festive and don't go rolling off the plate when you serve them.
Condition: Good condition.
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