‘Barefoot Contessa’ Ina Garten and 6 Other Celebrity Chefs Share Their Secret Upgrades For Deviled Eggs
Deviled eggs are an Easter menu staple for many, and every celebrity chef seems to have their own unique take. Barefoot Contessa star Ina Garten has a secret ingredient in her deviled egg recipe. As do six other celebrity chefs.
‘The Pioneer Woman’ Ree Drummond prefers pickles with her deviled eggs
The Pioneer Woman star Ree Drummond has a special ingredient that sets her deviled eggs apart from the classic recipe – pickles. Drummond adds chopped pickles and relish to her list of ingredients. She also includes a splash of pickle juice to her yolk mixture.
“For texture and tang, I like to add chopped pickles (or pickle relish), a little vinegar, and a little pickle juice. Yum!” she wrote on her Pioneer Woman blog.
For a more “rustic look,” Drummond fills her eggs with a spoon instead of using a piping bag.
Rachael Ray gives her recipe a a Caesar twist
Celebrity chef Rachael Ray has Sicilian ancestry, which she taps into for her deviled egg recipe. According to Taste of Home, Ray gives her deviled eggs a Caesar twist by using anchovy paste and grated Parmigiano-Reggiano cheese.
The other ingredients needed include a dozen organic eggs, mayonnaise, one clove of garlic, worcestershire sauce, lemon juice, salt, and pepper. Ray uses finely chopped romaine lettuce hearts for garnishing.
Joanna Gaines’ secret ingredient is sugar-glazed bacon
Magnolia mogul Joanna Gaines says she’s never met a deviled egg she didn’t like. But, her recipe that includes sugar-glazed bacon is her favorite “by a mile.” The Fixer Upper star says to coat the bacon in brown sugar before cooking it until crispy. Then, you’ll chop up the bacon into tiny pieces and sprinkle on top of each egg.
The sweet and savory flavor combination makes these deviled eggs Gaines’ go-to dish for weekend or holiday breakfasts, as well as pot-luck dinners. You can even make them up to one full day in advance.
Truffle, Barbecue Sauce, and Fried Onions
Celebrity chef Anne Burrell features truffle deviled eggs on the menu at her Manhattan restaurant centro Vinoteca. Burrell’s recipe calls for truffle oil in the yolk mix, and she tops the eggs off with finely chopped black truffle peelings.
The Neely’s aren’t cooking together anymore. But, their secret ingredient for deviled eggs is still delicious. They used barbecue sauce for a smoky and sweet deviled egg that’s close to perfect.
Food Network star Sunny Anderson likes to add texture to her deviled eggs. She tops hers off with fried onions for some crisp. For an extra kick, she adds jalapeños to the yolk mix.
‘The Barefoot Contessa’ takes her deviled eggs to a whole new level
For a more elevated take on deviled eggs, The Barefoot Contessa adds smoked salmon as her secret ingredient. Her recipe also mixes in cream cheese, which results in a rich, creamy filling.
- 8 extra-large eggs
- 1/2 cup sour cream
- 2 ounces cream cheese, at room temperature
- 2 tablespoons good mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh chives, plus extra for garnish
- 4 ounces good smoked salmon, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces salmon roe
You’ll need some kitchen tools for ‘The Barefoot Contessa’s’ recipe
To make Garten’s deviled eggs, you’ll need a pot large enough to hold eight eggs in a single layer. Cover the eggs with cold water and bring to a boil over high heat. As soon as the water boils, turn the heat off, cover the pot, and let the eggs stand for 15 minutes.
Next, drain the water from the pot and fill it again with cold water. Set it aside so the eggs can cool. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and put them in a bowl. Arrange the egg whites in a single layer on a platter, cut sides up, and sprinkle with salt.
In the bowl with the yolks, add sour cream, cream cheese, mayo, lemon juice, chives, salmon, salt, and pepper. Beat in an electric mixer with the paddle attachment on medium speed until fluffy. Use a small spoon to fill the egg whites with the yolk mixture. Cover loosely with plastic wrap and refrigerate for 30 minutes so the flavors can blend. Garnish with a dollop of salmon roe and chopped chives.