Book Review: Deviled Eggs by Debbie Moose
Oct. 1, 2009 10:33 am
Updated: Aug. 25, 2010 7:34 pm
I love deviled eggs for low carb dieting. They're easy to make and tasty. Two deviled halves are enough to fill me up, so I like to make them ahead of a busy day and I can grab a couple on the run. Before I posted my ultra easy recipe however, I thought I'd better consult with the woman who wrote the book on deviled eggs, Debbie Moose. So I bought her book, "Deviled Eggs, 50 recipes from simple to sassy."
I thought I was being a little frivolous with this purchase. My thought was that deviled eggs variations consisted of those with and without pickled relish. After perusing Ms Moose's recipes I can safely report that I am wrong again. Her book contains a treasure trove of egg appetizer and snack recipes. There are variations to fit just about any menu--even dessert.
Here are a few I am definitely going to try:
I'll also keep making my own invention too, Buffalo Deviled Eggs: They're spiced like the popular chicken wing appetizer.
- To satisfy my nostalgic craving for 60's era comfort food: Pimento Cheese Deviled Eggs
- For a daring dessert: Strawberry Cheesecake on the Half Shell Eggs
- For a late night snack with hubby: Dirty Martini Eggs
6 hard cooked eggs, peeled, cut in half with yolks mashed in a bowl.
2 tbs. butter at room temperature
3 tbs. mayonaise
1 tsp. onion powder
1 tbs. Frank's Red Hot Original
- Mash up the butter, mayonnaise, onion powder and Frank's with the egg yolks.
- Evenly fill the whites with the mixture. Cover and refrigerate. The butter will harden up and give these eggs a firm creamy feel.
Buffalo Deviled Eggs