Deviled Eggs
If 2010 was all about local and sustainable food, I’m hearing that 2011 will be all about the Pie. At least this is the prediction from Andrew Freeman & Co, a US based firm that consults on marketing to hotels and restaurants around the US. In their 2011 Trend List, pies were listed as the next cupcake. From sweet to savoury, deep fried (oh my!), and bite sized minis, pies are set to dominate the food scene in the new year.
Here are some other predictions from the list :
- New Mom & Pop – self-financed/self-built restaraunts with less than 40 seats, designed for friends or family where the owners’ hands touch every ingredient and every part of the restaurant.
- Single Purpose Restaurants – that serve variations on one thing.
- Powders, crumbles, dusts and dirts – never has it been so good to be dirty!
- Haute Dogs – move over burgers, gourmet hot dogs from duck sausages with pate and red wine mustard to lamb and pork merguez served with fig chutney will feature more prominently on menus in 2011.
- In 2011 vegetarians will have more to smile about as chefs start to realize that there’s more to a restaurant menu than meat.
- Popsicles – spiked, salty, sweet and savory!
- Bellies – here I was thinking I would lose the belly in 2011 – apparently not! We’ll be seeing not only more of pork bellies in the new year but also lamb, and goat even.
- More Food Apps – creative marketers are taking advantage of the popularity of the new Ipad. Take for example Murdoch Book’s Around the World in 80 recipes or Martha Stewart’s Cookie app or Martha Stewart’s Living offering among other things, built in timers, shopping lists, videos and step by step instructions.
The list also covers some hot ingredients that will feature prominently in 2011: pimiento cheese, whey, kumquats, smoked anything (think olive oil, butter, and cumin), hay, popcorn, hummus, pretzels and honey.
As for me? In 2011 I’d like to see deviled eggs make a come back. Whenever my husband travels the first question I ask him is “did you miss me?” and the next question I ask is “what did you eat?”. On his last trip a few weeks ago, of all things, he raved most about the deviled eggs he had at The Spotted Pig.
“Can you make deviled eggs?” he asked.
A quick search on the internet led me to this recipe. My husband says this is an exact replica of what he had in New York so I’m sticking to the recipe – no tweaks at all. I hope you try to make it yourself, it’s perfect as a canape for the holiday season as well – and really, the more people that make it, the more my prediction will come true!
Spotted Pig Deviled Eggs
- 12 large eggs
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons white wine vinegar
- 1 teaspoon malt vinegar
- Maldon sea salt
- Peperoncino red chili flakes, pulsed in a spice grinder into approximate 1/16th-inch pieces.
- 3 tablespoons thinly sliced chives
1. Place eggs in single layer in medium saucepan. Cover with cold water about 2 cm higher than the eggs. Place over high heat, bring to a simmer, shut off heat, and wait for at least ten minutes (for medium and 17 minutes for large). Drain eggs, and peel under cool running water. With thin knife, carefully slice eggs in half.
2. Place egg yolks in bowl of food processor. Add olive oil, mayonnaise, mustard, and both vinegars and process until smooth puree forms, scraping down sides of bowl as necessary. Season to taste with salt.
3. Transfer mixture to pastry bag fitted with plain tip or to plastic zipper-lock bag with corner cut off. Select 12 best egg white halves (reserve remaining egg whites for another use), and pipe filling mixture into them by starting outside the indentation, completely filling the indentation, and overflowing the other side of it, leaving a curled “tail” at the end.
4. Sprinkle eggs with Maldon salt, Peperoncino, and chives. Drizzle with olive oil, and serve.
When making deviled eggs, here are a few tips:
- The older the eggs you use, the better. To test whether your eggs are fresh, place the egg in a bowl of water. Eggs that lay on their side are fresh which eggs that stand on one end are older and better to use as they are easier to peel.
- To get the egg yolks centered, lay the eggs on their sides for a day before use.
- Cook eggs in one layer with about 2 cm of water above the eggs as using too much water will throw of the timing for cooking the eggs.
- Do not overcook the eggs as this creates a green layer to form around the yolk.
Trissalicious 
This is a terrific web site, could you be interested in doing an interview about just how you designed it? If so e-mail me!
Hi Trissa, it’s been a long time since I visited your blog but you are always remembered. Thanks for the update about the food trends for 2011. I wish you all the best for 2011. Your talents and creative will soar high this year. Miss you dear.
Yummy looking devilled eggs! I just got an iPhone4 for my bday and yah, I think food apps will be big. I’m so hooked on the apps that I don’t have time to blog anymore!
Hey thanks for the ‘hot’ list! I also love some deviled eggs. These look so fancy – great photos, as usual!
Deviled eggs will never be out of style. Everyone loves them; aside from shrimp, they are the first to go.
Nice recipe, Trissa!
What an interesting list! More interesting that I’ve just cooked a dish with pork belly. Am I moving ahead of 2011? ^0^
I never knew devilled eggs went out of fashion! But you definitely make is look so modern and elegant!
Interesting trend list. I can see how pies would be the Next Big Thing. They’re so versatile with pastry bases, flavours and naughty toppings. I hope Deviled eggs come back too. Food is like fashion: what was once ‘outdated’ is sure to come back once more, with a modern twist. Fingers crossed!
Ohh I love deviled eggs. I totally agree and they should come back in style.
What makes me come back to visit your blog is your beautiful pictures.
Cheers!
Haha I like the semi-contrast of the vegetarian options and animal belly items. There’s certainly enough room for both :). I love deviled eggs and these look extra special :).
I used to think that devilled eggs were so passe but when I served them up at Halloween they disappeared in a flash!
It’s funny to read this – I was just starting a post on trends to put out Jan first- and still will – I love the link with the pie trend… don’t really agree – but I am probably wrong. I have always loved deviled eggs – malt vinegar, though. Have never seen it. I can tell this is a recipe that I want to try, and you have offered some excellent tips, too – Trissa!
🙂
valerie
I think deviled eggs and a general return to “home cooking” is a trend right now. In less than a few months I went to 8 places that had deviled eggs on the menu (all different cuisines) without trying. I had never seen a deviled egg on the menu before (beside at maybe a tiny sandwich shop…never a sit down “pricey” restaurant).
I’ve never been to the Spotted Pig, but I want to go. I’ve seen this recipe before and I’m glad to know that your husband thinks its just like at the restaurant. I may try these.
*kisses* HH
deviled eggs–i could eat a dozen. not just a dozen halves, mind you, but a dozen eggs. good stuff. 🙂
I’m definitely all for smoked anything, hay, popcorn, hummus, and pretzels! And it will be interesting to see if the pie craze hits Australia properly, as we don’t have the sweet pie culture behidn us like America does.
I also don’t think I’ve ever had a deviled egg before. Your photos are gorgeous enough to make me regret that!
That looks wonderful devilled eggs are so old-fashioned they will became new-fashioned I think. Your blog might set new trends I feel lovely photos as always. Well done.
Cheers from Audax in Sydney Australia.
Very interesting Trissa.., we’ll have to see how many of these predictions come to light. I’d read that ‘smoked just about anything’ will be on the list. But pies huh…
Good old devilled eggs…, gotta love the devilled eggs. They go off like hot cakes at cocktail parties in the functions game…, (so do curried egg sandwiches…., go figure huh).
Great post…., enjoyed it.
The simple egg never looked so delicious! I ask the same question of my husband, who now knows to give a more detailed account than just “I ate [insert name of dish] at [insert name of resto] and it was good.”
I love deviled eggs but must confess to laziness that keeps me from making them more often. That should change with these beauties but I will have to keep an eye out for malt vinegar. I wonder if I can substitute any of the varieties of Filipino sukas? 😎
I would love to have more pies! yay! and loveeee deviled eggs!
I don’t even like deviled eggs and I live across the street from the Spotted Pig. You have inspired me try one.
I hope the prediction about vegetarian food in restaurants is true. If so, bring on 2011!!
I’ve never actually had deviled eggs. I will have to change that. Yours look great and I love the chili inclusion.
I love the deviled eggs from Spotted Pig. I actually love pretty much everything from the place!! so, thanks for the recipe :))
P.S: I love that “haute” dogs are picking. the endless sausage possibilities has me drooooling!! :DDD
I have to admit I’ve never quite understood the big cupcake fuss…so I’m glad pie will be back. My hubby will instead be happy to hear all about the popsicle trend. He eats on average 5-8 popsicles per day (yes, per day!). Next year he might feel justified 🙂
This is indeed a fearless list! I want to see these lovely deviled eggs make a comeback too! It was such a trendy party when I was young. I love the quail eggs version
Interesting list of trends. I really like the sound of goat belly and here’s hoping the current trend (that makes my eyes roll every time I see it) of turning everything into a foam vanishes and never returns.
I remember making devilled eggs in my cooking class at high school!
These are different than my grandma’s, but they sound great!
I feel like I’m reading a horoscope when I read the food predictions for 2011. I’m up for all of it, though!
First, I would like to congratulate myself for being the first one to comment. Secondly, I think the first shot is simply amazing! Unpretentious and straight to the point. Props are so 2009! 😀
Love the tips!
I love it that you were able to recreate the dish so perfectly at home. 🙂 I like stealing ideas from restos as well for my own kitchen endeavours. I can’t say I’ve ever made deveilled eggs, so I may help you with its comeback.
Yay eggs! I love. Your deviled eggs are flawless, Trissa. PS: I am smiling along with the vegetarians. 😉
Ooh, yum, I love eggs of any kind, and your spotty eggs look so delicious. I really hope eggs (boiled, devilled, whatever!) make a comeback in 2011. Thanks for getting the ball rolling 🙂
such beautiful photos! and that recipe does look perfect! wouldn’t change a thing! ……ok, maybe some fried bits of bacon on top! lol
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Interesting list! I like the sound of gourmet hotdogs and bellies.. I wish my belly will go away actually…
I just LOVE deviled eggs as an appetizer or just a snack. I’ve eaten them forever. Very nice post.
Bring ’em on Trissa ! gorgeous eggs, I want to grab one from the screen, like NOW, and flip it straight into my watering mouth; I’ll do this , good idea !
Dario
“Everything old is new again…” Some of these trends seem to be making a come back..I think your devilled eggs look beautiful…all we need now is some 70’s flair (although I could do without the fashions!)