With coronavirus making travel a tricky and even potentially dangerous prospect this year, we’re embracing the summer staycation via transportive flavors and travel-inspired ideas from around the world. Here, go on a world tour of flavor with a flight of deviled egg recipes.
I have long been a believer that any meal worth having can be fashioned into a single bite, care of the perfect canvas of a deviled egg. For that matter, I’ve long been a believer that a deviled egg is perfectly meal-worthy unto itself, but that’s another matter.
Now, I propose, an upping of the stakes. During this time of limited worldwide mobility, I posit that deviled eggs can be positively transporting. I mean around-the-world kind of transporting, capable of hosting some of the world’s most iconic dishes and flavors within their simple, mayonnaise-bound cradles. The low-maintenance factor of deviled egg creation means that you could even assemble your very own international deviled egg sampler.
Porcelain Deviled Egg Platter, $20 at Williams Sonoma
A basic egg plate that knows the most important thing is how many you can cram on there.
Very much in the Italian style of being able to make something wonderful out of simple ingredients, these deviled eggs incorporate basil, garlic, and breadcrumbs for an uovo del diavolo that is soundly in the dolce vita camp. Get the Italian Deviled Eggs recipe.
First of all, son in law eggs are apparently a classic Thai dish based upon deep fried hard boiled eggs. (So. Much. Symbolism.) I hardly even need to go further down superlative lane here, but then Thai chili, tamarind, and fried shallots are also involved. I think Thailand may have just taken the gold in the deviled egg-lympics. Get the Son-In-Law Thai Deviled Eggs recipe.
Many countries lose the devil in deviled eggs, and instead just refer to them, aptly, as stuffed eggs. This Polish version incorporates mushrooms, an excellent stuffing component if you ask me, and also broils a breadcrumb topping, a devilish move if ever there was one. Get the Polish Stuffed Eggs recipe.
Along with deviled eggs, elote, a.k.a. Mexican Street Corn, is one of those dishes that is transformative for its devotees, a winning combination of grilled corn, mayonnaise, lime, chili, and cotija cheese. Here, it transforms itself into a deviled egg. Get the Mexican Street Corn Deviled Eggs recipe.
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These geffülte Eier are a cross between deviled eggs and a Bavarian speciality: beer cheese. It hardly seems like a bad idea to serve these along with soft pretzels, then. Get the Bavarian Deviled Eggs recipe.
If you’ve ever watched mesmerizing videos of Japanese rolled omelettes, then you’ll already know that eggs and sushi belong together. A match made in heaven, not in the residence of the devil. Wasabi and ahi tuna join in the egg yolk fun. Get the Wasabi Deviled Eggs recipe.
Paprika makes a classic, color-contrasted garnish for a deviled egg, but you know what else does? A gorgeous slice of kalamata olive. Other Greek philosophers in the form of oregano and red wine vinegar also get on board. Get the Greek Deviled Eggs recipe.
There’s just about nothing that can’t be improved upon with the addition of aji amarillo, and deviled eggs are no exception. (Perfect though they already are in their natural state.) Get the Peruvian Deviled Eggs recipe.
It’s hard to define France in a single flavor, though I would offer up an option: tarragon. This savory/sweet herb adds just the right amount of haughty je ne sais quoi to the deviled egg occasion, adorably garnished with cornichons and radish. Get the French Inspired Deviled Eggs recipe.
Gochujang is a Korean chili paste that’s essentially spicy miso, adding heat as well as umami. As though we haven’t all already started going crazy for this condiment this side of the Greenwich meridian, here it adds its magic to deviled eggs for further domination. Get the Gochujang Deviled Eggs recipe.
Eggs and salmon are a traditional Scandinavian Easter dish. The filling for this take on deviled eggs essentially becomes a salmon mousse, incorporating the bright flavors of lemon and dill. Not only do you get a delicious variation on a deviled egg, you get a pink variation. Get the Scandinavian Deviled Eggs recipe.
In Jamaican cuisine, the world “jerk” is almost inextricably linked with the word “chicken,” but then it begs that universal question: what came first, the jerk chicken or the jerk egg? Here it’s really a jerk shrimp garnish on a deviled egg, but you could also easily incorporate the seasoning with its myriad elements—cayenne, cinnamon, cumin, thyme, etc.—right into the filling itself. Get the Jerk Shrimp Deviled Eggs recipe.
Just about any Indian curry blend would be at home inside the welcoming cradle of a deviled egg. Garam masala is an especially winning combo that incorporates bay leaves, coriander, and clove, among others, for a look that is classic deviled egg, but a taste that is a flavor explosion. Get the Masala Spiced Deviled Eggs recipe.
Ovos recheados gratinados. Here’s another take on deviled eggs where the word “deviled” is replaced with the less provocative word, “filled.” But then the gratinados—graintinéed—element sure adds a little heat regardless, toasting ham and cheese into the filling for an outcome that is hardly angelic. Get the Gratinéed Deviled Eggs recipe.
Header image courtesy of Chowhound.