A Diary Of Deviled Eggs

Every Christmas, when I cook for my friends, I cook a huge batch of deviled eggs, we all love them. And whenever I see them on the menu of a restaurant I visit, I order a serving, I love to see how the chefs get creative with them. The more I talk to people, the more I realize that I am not alone in my fondness for this delicious snack. Here’s a few that I loved, one for each day of the week:

Monday: Red Rooster


Red Rooster in Harlem is one of my favorite restaurants, owned by celebrity chef Marcus Samuelsson, and his take on this traditional snack is super yummy. He uses chickpea mayonnaise to mix it up, and tops it off with  onion jam and crispy duck pieces. It’s heavenly.

Tuesday: Root and Bone


This Lower Eastside Southern Eatery is owned by former Top Chef contestants Jeff McInnis and Janine Booth. Not only are their Drunken Deviled Eggs scrumptious, but they’re also very pretty.  The eggs are soaked in pickled beets, which makes them pink, then are topped off with dill, sweet potato chips and and pickled beets, while the egg yolk is mixed with tumeric and Tabasco amongst other ingredients. Two thumbs up for Root and Bone. 

Wednesday: Lure Fishbar


Lure Fishbar serves some of the best seafood in New York City, so when I found Deviled Eggs on their menu, I knew they were going to be exceptional. Caviar is a natural topping for this snack, and Lure was wise enough to simplify the egg with just that. I absolutely loved these.

Thursday: Suprema Provisions


Suprema Provisions has a pretty unique menu, and takes ordinary dishes to a different level. The deviled eggs served here are simple, but added truffles to it to elevate the flavors, Totally awesome, I wanted more…

Friday: Copper Still


Copper Still is located in the East village and serves an extra large version of this beloved egg dish. Sticking to traditional recipes, while adding smoked paprika and toasted bread crumbs, makes them a must….

Saturday: The Spotted Pig


Their recipe is by highly awarded chef April Bloomfield for the Spotted Pig, and she loves to go heavy on vinegar in her version of this classic dish. The yolk has olive oil and vinegar, and they are topped with chives and crushed red pepper. Delicious.

Sunday: Dog and Bone


Dog and Bone serves all kinds of yummies you haven’t had in a while. That, of course, includes deviled eggs. They’re advertised as Deviled Eggs Four Ways on the menu, but between us, it’s just Three Way, being that green onion and chives are the same thing! The other two are topped with bacon and with smoked salmon. I was perfectly ok with the double dip of chives!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

Leave a Reply