Tag Archives: deviled eggs

Karl’s Za’atar Deviled Eggs

Jan’s Ethno Breakfast has come around again. For the last one I had made 2 dozen Cajun deviled eggs. I did not want to make exactly the same thing again, so I thought I would make these Middle Eastern with za’atar.

Karl’s Za’atar Deviled Eggs

Karl’s Za’atar Deviled Eggs

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Filed under California Fusion, Side Dishes

Karl’s Cajun Deviled Eggs for a Crowd

Jan’s Ethno Breakfast has come around again. For the last one I had made two dozen curried deviled eggs with chives. I did not want to make exactly the same thing again, so I thought I would make this batch Cajun. Cajun cuisine calls for “the holy trinity”—bell pepper, celery and onions.

Karl’s Cajun Deviled Eggs for a Crowd

Karl’s Cajun Deviled Eggs
for a Crowd

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Karl’s Curried Deviled Eggs with Chives for a Crowd

I frequently make some food for Jan’s Ethno Breakfast. For the last one I had made a dozen  curried deviled eggs, that apparently disappeared in the first few minutes of the event.  They went over so well that when one of Jan’s Chinese students came to dinner, I did a variation of those deviled eggs. Jan told me that she was expecting 30 ethnographers to show up to this month’s event. She asked me to make 24 dozen—48 half eggs—because they were so popular last time.

Karl’s Curried Deviled Eggs with Chives for a Crowd

Karl’s Curried Deviled Eggs with Chives for a Crowd

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Filed under California Fusion, Salads, Sauces and Spices, Side Dishes

Karl’s Curried Deviled Eggs with Chives

Timing is always a challenge when making a large meal, so an appetizer or three is always a good idea to keep the hordes at bay. I had boiled some eggs for Jan’s Ethno Breakfast and I had a few left over. I am making a festival meal for one of one of Jan’s Chinese students, so I thought I would do a variation of the deviled eggs I made for her event. For Chinese guests, the more dishes you serve the higher respect you are showing.

Karl’s Curried Deviled Eggs with Chives

Karl’s Curried Deviled Eggs with Chives

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Karl’s Smoked Trout Deviled Eggs

I made some deviled eggs for Jan’s Ethno Breakfast—a local (Bay Area) meeting of corporate ethnologists. We had some leftover smoked trout and I thought I would experiment with it, in case  Jan asked me to make another dish for the next event. Plain deviled eggs are an infinite canvas for creative new dishes.

Karl’s Smoked Trout Deviled Eggs

Karl’s Smoked Trout Deviled Eggs

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Filed under California Fusion, Holidays, Side Dishes

Karl’s Potluck Curried Deviled Eggs

Being the cook of the family, Jan frequently asks me to make something when she needs a mitzva meal or a dish for a potluck. Last week it was Ethno Breakfast—a local (Bay Area) meeting of corporate ethnologists. Since all except the largest firms hire only one person in this discipline, this can be an isolated job—one anthropologist amongst an entire company of engineers and MBAs. Jan has been pushing this field for several years, so some of the local practitioners are her former students. Ethno Breakfast provides a community to share ideas and problems once a month.

Karl’s Potluck Curried Deviled Eggs

Karl’s Potluck Curried Deviled Eggs
Packed up and ready to go

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Filed under California Fusion, Holidays, Side Dishes, Treats

Karl’s Fried Green Onion and Ham Deviled Eggs

My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. My wife, Jan, is very unadventurous when it comes to deviled eggs—a little mayo, raw green onion, a bit of pepper & salt, and she won’t kick if I top it with a sprinkle of paprika. When I am making deviled eggs just for myself—if she is away on a trip or something—I like to push the boundaries.

Karl’s Fried Green Onion and Ham Deviled Eggs

Karl’s Fried Green Onion and Ham Deviled Eggs

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Filed under Breakfast, California Fusion, Side Dishes

Claudia’s Deviled Eggs

My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. This is mostly a Southern (US) recipe. If you went to any church potluck back then, someone would bring these deviled eggs. Everyone’s home recipe was virtually identical, so they almost always tasted the same. Continue reading

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Karl’s Deviled Eggs

Jan and I did not have eggs for breakfast today, so I thought I would make deviled eggs for lunch. Jan is constantly worried about her cholesterol, so she keeps a strict limit on the number of egg she eats. Plain soft boiled eggs are the rule at this house, but I like to spice things up occasionally.

Karl’s Deviled Eggs

Karl’s Deviled Eggs

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Karl’s Deviled Eggs Sichuan

One of the benefits of Easter is leftover hard boiled eggs that must be used up quickly. By itself, a plain boiled egg is a bit dry. The solution is to “devil” the dry yoke by mixing it with a wide variety of things.

Karl’s Deviled Eggs Sichuan

Karl’s Deviled Eggs Sichuan

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Filed under California Fusion, Chinese-American, Poultry, Side Dishes