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David Lissner
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Eat this! Deviled eggs, a summer favorite

Deviled eggs at Barn & Company.

Deviled eggs at Barn & Company.

What it is: Hard-cooked eggs, halved, with their yolks spiced up and piped back into the whites, stuffed or deviled eggs are popular summer picnic fare.

Bob Zrenner

Bob Zrenner

Where it comes from: Stuffed eggs were known back in ancient Roman times, although the name and the concept as we know it now likely date to 18th-century England.

What to do with it: Chef Bob Zrenner of Barn & Company in company in Lincoln Park offers easy tips for making the perfect deviled egg.

“Deviled eggs have always been a staple at my barbecues and dinner parties because they can be so versatile and can spice up any occasion” says Zrenner.

  1. Making the “devil”: Cut shelled hard-cooked eggs into halves, scoop out the yolks, and place the yolks in a separate bowl. Add mayonnaise, sweet pickle relish, mustard, salt and pepper to taste to the yolks and combine.

  2. Getting the perfect looking egg by putting the yolk mixture in a heavy plastic bag. Cut off a small piece of one of the corners, and squeeze the mixture into the hollow, egg-white halves.

  3. Top the deviled eggs with paprika, sweet pickles, bacon, caviar or your favorite garnish.

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