Cover image for Deviled eggs : 50 recipes from simple to sassy
Deviled eggs : 50 recipes from simple to sassy
Moose, Debbie.
Personal Author:
Publication Information:
Boston, Mass. : Harvard Common Press, [2004]

Physical Description:
95 pages : color illustrations ; 23 cm
General Note:
Includes index.
The hard facts about hard-cooked eggs -- Good old eggs -- Slightly cracked -- Lucifer goes uptown -- Hell breaks loose.
Subject Term:

Format :


Call Number
Material Type
Home Location
Item Holds
TX745 .M66 2004 Adult Non-Fiction Non-Fiction Area

On Order



Some say the devils you know are better than the devils you don't. Well, in these pages there are plenty of both, and all are wickedly delicious. Deviled eggs, a perennial favorite of potluck suppers and picnics, a party food that is nearly perfect in its simplicity and speed of preparation, are basking in a long-awaited renaissance. Technically, deviled eggs should be revved up with a little something spicy, but these recipes show that they don't have to be hot to be fabulous. Flavors can range from light to elegant to gutsy to fiery. Fillings can be as smooth as silk or chock full and chunky. If you're a purist, take a trip down memory lane with the best of the classics, infused with fresh herbs and mild mustards. If you're looking for something different and fun, try out combos including blue cheese and bacon or pepperoni and parmesan. Or maybe you want to impress your friends with your international palate by including the flavors of Indian chutney and curry, Italian sun-dried tomatoes and pesto, or Greek feta and olives. And if you love to go for the burn, well, welcome to perdition, where eggs stuffed with salsas or chilies, wasabi or jerk seasoning await the brave. And if you're worried about the devil in the details, fear not: here you will find answers to such timeless questions as how to perfectly hard-cook eggs, how to peel off the shell without demolishing the white, and how to present your creations so they look festive and don't go rolling off the plate when you serve them.

Author Notes

Debbie Moose is a freelance writer, cookbook author, and teacher of writing and cooking classes. Her monthly column "Sunday Dinner" has appeared in the Raleigh News & Observer since 1998. Her work has also appeared in Southern Living, and one of her essays was selected for the inaugural edition of Cornbread Nation 1: The Best of Southern Food Writing, compiled by the Southern Foodways Alliance. She is a former food editor of the Raleigh News & Observer. Moose grew up in Winston-Salem, North Carolina, with parents who tended such a large vegetable garden that they never had to buy canned vegetables or tomato sauce. There, Moose learned about the wonderful flavor of fresh ingredients. She earned her degree in journalism from The University of North Carolina and began working as a reporter, first for the Salisbury Post and then for the News & Observer. She combined her interests in food and writing as the editor of the News & Observer's food section for seven years, during which time it was twice named best section in the U.S. for its circulation category by the Association of Food Journalists. Moose is now a national-award-winning freelance writer. She has also been recognized for her volunteer work at a Raleigh agency that assists victims of domestic violence, where she is a counselor. She has taught several cooking classes and writing workshops, and volunteers with a literacy organization to teach English as a second language. An ardent college basketball fan since childhood, Moose lives with her husband in Raleigh, North Carolina. Visit Debbie's blog, Moose Munchies at

Reviews 3

Booklist Review

Deviled eggs used to be a part of every buffet, and now, thanks to interest in low-carbohydrate cooking, they're reappearing, to much delight. Debbie Moose takes a quick overview of Deviled Eggs0 and shows how easy it can be to vary and to dress up what is basically a simple dish. She concoctsamaican deviled eggs, combining jerk chicken spices with the yolks. Corn, chili powder, and cheese make Tex-Mex eggs. Wasabi makes a sort ofapanese deviled egg. Different species of incendiary peppers produce spicy eggs sure to promote consumption of preprandial cocktails. From a technical standpoint, Moose offers simple advice on those two critical aspects of boiled eggs: keeping yolks centered and avoiding that ugly green line between white and yolk. --Mark Knoblauch Copyright 2004 Booklist

Publisher's Weekly Review

Moose is serious about eggs. She knows how to keep the yolks centered (store eggs on their sides) and how to prevent Green Yolk Phenomenon (don't turn up the heat). She knows the best way to peel an egg, based on egg anatomy, and the best plate to use for serving eggs. But the author, a food writer for the Raleigh News and Observer, is also aware that most people make deviled eggs to "use up their kids' dyed Easter eggs" and usually just sprinkle some paprika on them. She wants to show readers there's "life beyond paprika." In this cute tome, she explains how to spruce up deviled eggs, drawing on family recipes (such as Cousin Judy's Deviled Eggs, which call for Worcestershire Sauce and Old Bay seasoning), seasonal influences (like Springtime Herb Delights) and regional fare (e.g., Bella Tuscany deviled eggs, which include rosemary, capers and sun-dried tomatoes). The recipes are short and easy to follow, and most call for basic ingredients that many cooks will already have in their cupboards. (Mar.) Copyright 2004 Reed Business Information.

Library Journal Review

It's hard to imagine dessert deviled eggs, but food writer Moose serves up three recipes for them here, including Strawberry Cheesecakes on the Half Shell. There are also many variations on the classic mayo/mustard version, "gourmet-style" eggs with caviar and the like, and a chapter of spicy stuffed eggs, including Tex-Mex Diablos. Deviled-egg fanatics may find this a source of inspiration, but otherwise it's an optional purchase. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Table of Contents

The Hard Facts About Hard-Cooked Eggs
Good Old Eggs
Slightly Cracked
Lucifer Goes Uptown
Hell Breaks Loose