I just learned a new hack for easily peeling hard boiled eggs. Since I was making a dinner for wife Jan’s Burner friends, I decided that deviled eggs would be a good appetizer. It took me 2 minutes to peel six eggs perfectly.
Tag Archives: deviled eggs
Karl’s Thai Curried Deviled Egg
I frequently make deviled eggs for my wife Jan’s Ethno Breakfast. I try to keep things interesting—for me—by creating a new recipe each time I do this. This is a risky business, as not all new creations are successful—some experiments are simply not something to put into someone else’s mouth.
Filed under Breakfast, California Fusion
Karl’s Oregano and Parmesan Deviled Eggs
Wife Jan is interviewing job applicants over the next two weeks. The university will only cater groups of 10 and there will only be five for breakfast during the interviews. Jan asked me to cater the sessions—deviled eggs, a baked good, and fruit salad. Today, I decided to go a bit Italian.
Filed under Side Dishes
Karl’s Basil and Caper Deviled Eggs
Wife Jan is interviewing job applicants over the next two weeks. The university will only cater groups of 10 and there will only be five for breakfast during the interviews. Jan asked me to cater the sessions—deviled eggs, a baked good, and fruit salad. Today, I decided to go a bit Italian.
Filed under Side Dishes
Karl’s Thyme and Chive Deviled Eggs
Wife Jan is interviewing job applicants over the next two weeks. The university will only cater groups of 10 and there will only be five for breakfast during the interviews. Jan asked me to cater the sessions—deviled eggs, a baked good, and fruit salad. For today, I decided to make the eggs more French with thyme and chives.
Filed under Side Dishes
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.
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.
Filed under California Fusion, Side Dishes
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.
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.
Filed under California Fusion, Side Dishes
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.
Filed under California Fusion, Holidays, Side Dishes