deviled eggs


  • Deviled Eggs



Deviled Eggs

50 Recipes from Simple to Sassy


From the publisher

A revered favorite for generations, deviled eggs are not only the ultimate party food but also great side dishes, first courses to an elegant dinner, or additions to a salad to round out a light lunch. Their cultural impact is so powerful that they even have their own specially designed plates.

Everyone has the necessary ingredients right on hand to make deviled eggs, and they’re incredibly fast, economical, and easy to prepare. Their flavors can range from light and simple (Springtime Herb Delights) to elegant (Avocado Angel Eggs) to gutsy (Blue Devils) to fiery (Tex-Mex Diablos). Deviled Eggs also includes tips for perfectly hard-cooked eggs and ideas for creative presentation.

Selected contents

There are 2 comments on this item
Add a comment
1. by P Spicer on Mar 21, 2008 at 1:28 AM PDT

I LOVE this book! The recipes are easy, fun to read, pictures are so beautiful and the recipes from traditional to inventive and exciting. You absolutely MUST try the chocolate deviled eggs and the pimento cheese deviled eggs. To die for!! This should be on everyone’s shelves and I think is a wonderful bridal shower gift.

2. by Diane Engles on Mar 24, 2010 at 4:10 PM PDT

Debbie, congrats on your book! I’m an avid reader of your News and Observer columns. Can’t wait to pick up a copy. Debbie writes a column with columnist Carol Stein called “Carol Grows It, Debbie Cooks It”. Very worth checking out :-) Here’s a link to a recent column:

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

All Books

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice