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Help me transform deviled egg or egg salad into something exciting...

h
hopegoode Aug 27, 2008 07:00 AM

This dish is requested by the hostess and I find it so ho-hum. Please share any interesting adaptations.

  1. l
    link_930 Aug 27, 2008 07:26 AM

    Do you mean adaptations to the standard recipe, or new ways to use it? You could always try stuffing an artichoke with egg salad.

    1 Reply
    1. re: link_930
      m
      meg944 Aug 27, 2008 08:21 AM

      My husband makes some wonderful devilled eggs with wasabi for spice and salmon roe on top (though we usually only do 1/2 the eggs w/ roe because some folks are squeamish.) They are always a big hit. He has also used adobo, which was good, but less popular.

    2. todao Aug 27, 2008 07:32 AM

      This has been covered many times in the past. Here are probably more ideas in these two threads than you mayl ever

      http://www.chow.com/digest/2828

      http://www.chow.com/digest/6206

      1. JungMann Aug 27, 2008 07:34 AM

        There are ways to make even the ho-hum exciting. My egg salad, for instance, contains diced celery, shallots, thyme, mustard and sambal oelek. It's spicy, umami and hardly ho-hum.

        1. c
          CourtneyO Aug 27, 2008 08:11 AM

          You could try an interesting deviled egg dip and serve it in an ostrich eggshell with endive, celery, or pita.

          1. f
            fern Aug 27, 2008 08:57 AM

            http://www.foodandwine.com/recipes/as...

            I have meant for ages to try this recipe by Jacques Pepin. Looks very easy to do and sounds delicious. Basically stuffed eggs that you fry face down and serve with a sauce.
            His mother, Jeanette, used to make it for him.

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