Delicious stuffed eggs are great to eat without any garnish but decorating the top is the most fun part.
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4 Levels of Deviled Eggs: From Amateur to Food Scientist | Epicurious
Serious Eateries / Canal House
Anyone who knows us can tell you that we always start a gathering with deviled eggs. Whether we serve them the old-fashioned way sprinkled with paprika or more curled up—each jewel-like adorned with some flavor or another—no one at Canal House doesn’t love a deviled egg. It’s nearly everyone’s favorite retro hors d’oeuvre that never really went out of style; the perfect rich morsel to satisfy a hunger. We always keep eggs in our fridge plus some mayonnaise and mustard on hand so they’re ready to serve in under 30 minutes. It’s no wonder we’ve made it a tradition at Canal House.
Good deviled eggs have smooth whites and a light filling. They start with hard-boiled eggs that peel easily with firm dry yolks (minus the dreaded green ring that indicates overcooked) that pop out of the white.
