HomeCookbooksJamaican CookbooksDeviled Eggs: 50 Recipes from Simple to Sassy (50 Series) |
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38 of 38 found the following review helpful:
 A single-item cookbook done well Mar 31, 2005
By Esther Schindler
Perhaps you love deviled eggs, and can't have enough ways to make them. More likely, you like deviled eggs, but you're a little tired of the standard repetoire. Or you cook for people who like non-threatening food, and you want to throw a little excitement in their lives.
In any of these situations, you might consider this little cookbook, which does indeed have 50 recipes for deviled eggs. These sort of books can be rather lame; I've certainly encountered several of them that have two or three decent recipes, and then two dozen recipes that you'd never consider making.
Happily, this sweet little book avoids that trap. It's separated into several sections: the hard facts (an introduction to boiling eggs and other preperatory steps); good old eggs (the expected batch); slightly cracked (interesting variations); lucifer goes uptown (fancy recipes, such as one that uses caviar); and hell breaks loose (spicy recipes).
The introductory section is a little sparse. While it does provide some tips on cooking the eggs (such as turning your carton of eggs on its side, to ensure that the yolks are centered for easy fillin), it leaves out a few more suggestions that I think are common. (For instance, I long ago learned to make the filling inside a Ziploc sandwhich bag, then cut off the corner to squish it into the eggs... no mess, and evenly mixed filling.)
But the star here is the recipes, and they're... they're NICE. There are about 10 recipes for your basic deviled egg, one of which is sure to match the way your Mom made them. (With or without Worcestershire sauce, for instance.) I've made one or two of these and they came out fine. Okay, I should admit that I scarfed down the whole batch and didn't leave any for anybody else.
The "slightly cracked" section uses various unusual (but not weird) ingredients, such as avocado or deviled ham. Some of these veer into the "ya gotta be kidding" range, such as "strawberry cheesecakes on the half shell."
But the author makes up for it with the fancy stuff, which has recipes for deviled eggs based on bloody marys or served with hollandaise. And the spicy variations are sure to appeal to the "if it's hot it's good" crowd, with one recipe using chipotle pepper and orange zest; another is "wasabi tuna eggs."
It's not haute cuisine, but it's a useful little book. If you're called upon for potluck dinners or office parties, it'd be a handy one to have on the shelf.
9 of 9 found the following review helpful:
 The Devil Made Me Do It! Jun 01, 2006
By BBQ Queen Karen Adler
"Book Lover"
There are oodles of great recipes for spicy deviled eggs in this book. Some with crab or shrimp or bits of bacon or ham take the egg to a new level. And if you have one of those wonderful egg-shaped platters for deviled eggs, you'll be the hit of the party if you bring one of the recipes from this book. Plus the color photos are delicious looking, too.
8 of 8 found the following review helpful:
Interesting, creative but simple Mar 22, 2006
By D. A. Schaefer
The variety of recipes is outstandng. One also would have many of the ingredients in their pantry.
This purchase was actually a gift because I own a copy.
3 of 3 found the following review helpful:
love it Sep 03, 2010
By JD Ford
This is my second copy because someone borrowed/stole my first copy. I got this cookbook originally because my family cooks according to the "little bit of this and that" with no consistency or way of communicating the recipe to anyone else. Not only did I find the perfect "normal" deviled egg recipe but my family has enjoyed the variations and I have had so much fun trying new recipes every time I am invited to an event! Worth it the first and second time I've had to buy it!!!
3 of 3 found the following review helpful:
awesome addition to any cookbook collection Jul 14, 2008
By Anonymous
What a great investment! Deviled eggs, that pot luck standard, have been given a much needed overhaul with this little gem of a book, with recipes that take the egg so far beyond mayo and a bit of mustard with a shake of paprika. Every recipe I have tried has been a huge hit at the parties I have taken them to. The introduction has the most successful instructions for a perfect hard-cooked egg that I have ever tried. The recipes are easy to follow, reasonably sized portions, with amusing little tidbits interspersed throughout. All in all, this has become one of my favorite books to turn to!
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