FOOD FRIDAY: Devil's Advocate

I love eggs. The egg just maybe the world’s most perfect food. It’s great for breakfast, lunch, dinner or snack. It is packed with nutrition. And more importantly, it is delicious. I love eggs scrambled, fried, poached, shirred, hard-boiled, over easy, sunny side up, baked into a quiche, beaten into a salad dressing, stirred into a soup, folded into a dessert and frothed into a cocktail. Is there really anything in the world of food as versatile as an egg? No other humble foodstuff transitions quite that seamlessly from the corner diner to the pinnacle of haute cuisine. From hors d’oeuvres to souffles, eggs rule the roost.

Deviled Egg with Powdered Bacon & Hot Sauce ~ The Bedford, Chicago IL (Photo by Gourmet Rambler)

Perhaps as much as I love eggs, I strongly dislike trendy foods. Bacon in desserts, designer cupcakes, scented air ~ all of those are rather fleeting and frequently not that tasty. When I realized that one of my favorite egg applications, deviled egg, was becoming trendy, I was concerned. Seeing it on menus in the hottest restaurants in Chicago, New York and San Francisco made me go: “Hmmmmm…” Will my love of a simple deviled egg be challenged with exotic ingredients and elaborate presentations? Deviled egg for me is comfort food, first and foremost. Do I really want to see it among the latest food trends? This required some serious research.

Deviled Eggs with Pickled Jalapenos ~ Post Office Bar, Brooklyn NY (Photo by Gourmet Rambler)

I ordered deviled eggs any time I saw them on the menu. Michelin-starred restaurant? Down and dirty whiskey bar? A neighborhood BBQ joint? A craft cocktail lounge? Yes, please. Bring on your deviled eggs. I have tried them on a boat, I have tried them with a goat. Well, maybe not with a goat but bacon was definitely involved in many forms. Topped with sea urchin or caviar, pickled onions or spicy chilies, truffles or lobster, plain or fancy, I have tried as many deviled eggs as I possibly could. The verdict? Deviled eggs are delicious, period. This just maybe the one food trend I am truly excited about. So much so, in fact, that I am thinking of hosting a deviled egg party. In my research, I have seen and tasted things I am anxious to try.

Deviled Eggs with Bacon and Pickled Onions ~ Char No.4, Brooklyn NY (Photo by Gourmet Rambler)

So, when looking for a perfect passed hors d’oeuvre or a delicious party nosh, consider getting creative with a humble deviled egg. Dress it up, dress it down, get exotic or not ~ egg is the perfect canvas for your imagination. Draw your inspiration from the chefs across the country or from your next door neighbor. Anything goes with the deviled egg. Just call me the Devil’s Advocate.

Written by Food Editor ~ Gourmet Rambler

Tatiana is better known by her twitter handle, Gourmet Rambler. She is a bon vivant and a connoisseur of all things delectable ~ whether a gorgeous bottle of wine, an exquisitely elaborate meal, fresh farmer’s market produce or unique and unusual ingredients. Tatiana is an adamant advocate for the artistry of a chef, local and seasonal products. A chef once said: “There is a way that everyone else eats. And then there is this whole other world of how Gourmet Rambler eats.” Lover of Chicago, experienced diner, wine maven and home chef. Sassy and stubborn. That is why we love having Gourmet Rambler as our Food Editor!

Tatiana is a contributor to FOOD FRIDAY on theBrideScoop where she writes about her dining adventures.

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