By Alison Bailin Batz
The history of deviled eggs began in ancient Rome, where they were an appetizer for the wealthy. They popped up again in 13th-century Andalusia (now Spain) before making their way across Europe. But it wasn’t until the late 1700s when Brits began using the term “devil” to describe boiled and fried dishes with spicy or highly seasoned elements that the term “deviled egg” caught on. And believe it or not, the dish didn’t gain popularity in the U.S. until the 1940s.
Until recently, the flavorful finger food was often relegated to summer barbecues or as an Easter appetizer, but it is now inspiring the creativity of chefs across the nation. Deviled eggs are all the rage in the Valley right now, with chefs taking great pride in getting clever with their eggy creations. Here are some of the places to bite into unique takes on this time-tested dish.
Liberty Station Tavern at DC Ranch
Deviled Eggs, $9
This take on the classic dish will please even the most ardent egg traditionalist. The smoked paprika and Tabasco add a little heat, which is then perfectly balanced by the creaminess of the blended yolks and the crunch of bacon. These crowd pleasers are on the menu at Liberty Station’s newest location, now open at DC Ranch. 20285 N. Pima Road, Scottsdale; 480.278.7044; www.libertystationtavern.com.
Truffled Deviled Eggs, $7
The truffled deviled eggs are always an egg-cellent, nontraditional choice and easily shareable. The appetizer uses some unexpected ingredients like sour cream, creole mustard and white truffle oil, with garnishes of housemade bacon crumbles and chopped chives, all centered around arugula. 4801 E. Cactus Road, Scottsdale; 602.795.9463; www.saltysow.com.
PNPK Craft Slider + Wine Bar
Devilish Eggs, $6 or $11
PNPK focuses on offering nearly all menu items – food and drink – in flights. Among the most popular of all the flights is the Devilish Egg option, which gives guests a choice of seven twists on the picnic classic, including eggs featuring wasabi and citrus slaw, smoked salmon with capers, bacon jam with caramelized onions, and candied bacon with jalapeno. Try three for $6 or all seven for $11. 23335 N. Scottsdale Road, Scottsdale; 480.305.0907; www.pnpkaz.com.
Ingo’s Tasty Food
Toni’s Deviled Eggs, $3.50
Inspired by classic German beer garden fare, Toni’s Deviled Eggs at Ingo’s are made with stone-ground German mustard, cornichons and pickled beets – flavors that are instantly recognizable in the region’s dishes. The addition of goat cheese lends a luxurious texture and toasted hazelnuts provide a crunch.
4502 N. 40th St., Phoenix; 602.795.2884;
Deviled Eggs, $5 or $8
As one of the most popular appetizers at Chelsea’s Kitchen, these deviled eggs take their lead from traditional varieties and certainly don’t disappoint. Spicy yellow mustard, homemade mayonnaise, and sweet pickle relish make the foundation. Then, they’re topped off with Turkish paprika and fresh herbs from the garden. Pro tip: Add bacon! Get three for $5 or six for $8. 5040 N. 40th St., Phoenix; 602.957.2555; www.chelseaskitchenaz.com.
Deviled Egg Dip & Chips, $9
Try out this deconstructed version where crispy chips accompany a creamy dip featuring Tender Belly bacon and gorgonzola cheese. Salty, savory and superbly addictive, this is the perfect start to any meal or accompaniment to your happy hour beverage. 5223 N. Central Ave., Phoenix; 602.279.1111; www.windsoraz.com.
Local Hickman Farms Deviled Egg of the Day, $2 each
Chef Beckett focuses on creating a new deviled egg selection daily using locally sourced Hickman’s eggs. You’ll find a variety of delicious, out-of-the box flavors on any given day of the week including twice-baked potato, martini, heirloom tomato chutney, beet-infused, artichoke dip, and pretzel with beer cheese. 3717 E. Indian School Road, Phoenix; 602.954.1700; www.beckettstable.com.
Pimiento Cheese Deviled Eggs, $11.25
In the Southeast, pimento cheese reigns as among the most beloved of spreads. But in the Southwest, the combo of shredded cheese, mayonnaise and diced red pimentos is a rarity. In an homage to the Southern staple, Village Tavern combines it with egg yolks and applewood-smoked bacon to make a rich, flavorful appetizer. 8787 N. Scottsdale Road, Scottsdale; 480.951.6445; www.villagetavern.com.
Deviled Eggs, $7
Bandera is part of the Hillstone Restaurant Group, which was founded by George Biel, and, in each of their concepts, they use his grandmother’s cinnamon-bud pickle relish recipe in everything from coleslaw to burgers to – you guessed it – deviled eggs. The recipe is top secret but known for its spice, and it, combined with scallions, makes for a blazing hot deviled egg. 3821 N. Scottsdale Road, Scottsdale; 480.994-3524; www.banderarestaurants.com.
Spoke and Wheel
Tavern Deviled Eggs, $6.75
With Southwest flair, this American-style restaurant and bar starts with a classic deviled egg recipe as its base. Then, things get interesting – the eggs are topped with bacon, capers, sweet chili and even sun-dried tomatoes. Piled sky-high, the eggs look like a work of art and taste even better with the marriage of heat from the chili, tanginess from the tomatoes, and a pop of saltiness from the capers. 8525 N. Central Ave., Phoenix; 602.870.8860; www.spokeandwheeltavern.com.