If you see a book by Debbie Moose, and she has seven of them, you want to buy it. She’s an accomplished writer specializing in slim little volumes devoted to single subjects: Potato Salad, Wings, Buttermilk, … And Deviled Eggs.
Published in 2004, Suzi has been using this book almost weekly. She has a cooking school, Cooking by the Book, and needs appetizers for her guests. Two hundred people a week come into our kitchen to cook. And about one hundred and ninety of them seem to love, and devour, deviled eggs.
Every meticulous, Debbie begins by showing you how to hard cook eggs. Not hard boiled. No green eggs here. She has the ideal method ready for you to learn and exploit.
The recipes vary from the simple to more complex ones, from easy on the tongue to fiery hot. Some of the more interesting recipes include:
Crabby Eggs
Spinach and Bacon
Springtime Herb Delights [with the filling piped back in]
Avocado Angels
Strawberry Cheesecake
Buffalo Chicken
Wasabi Tuna
Two or three of the more densely constructed eggs here are absolutely equivalent to a light meal! I know, a Buffalo Chicken deviled egg may seem a tad intense, but that’s Debbie’s style: out of the box, out of this world.
You can use these recipes as written, or use them as templates and experiment away. Your pantry has jars of “stuff.” Use it. Go straight to the devil.
Here’s a picture of the Spinach-Bacon Deviled Eggs. Pair up with salad and wine for devil may care brunch. I post the recipe next week. In the meantime, for a recipe Suzi has already prepared, the wonderful Satan’s Smokin’ Oranges, you can go here.
