Scare up this hummus with edamame and walnuts for your munchkins to dig into…
Be-Deviled Eggs
Deviled eggs are traditional for Easter (or delicious any time!) and take on a new twist with the addition of Angostura bitters. Angostura bitters is an umami flavor, something like soy sauce or anchovy paste. A flavor you can’t quite identify, but you know the dish tastes fabulous, way more interesting flavors than without it. Bitters brings out the best in eggs – a true flavor enhancer. And for another surprising twist on classic, see ReciperRose’s Devil-ish Potato Eggs
Be-Deviled Eggs
Servings: 24 egg halves
Calories: 66kcal
Ingredients
- 6 Tbsp. mayonnaise
- 2 Tbsp. grated pecorino-Romano or other tangy cheese
- 1 tsp. Angostura aromatic bitters
- 1 tsp. mustard powder or Dijon mustard (optional)
- 1/8 tsp. cayenne pepper
- 12 hard cooked eggs, peeled and halved lengthwise
- 2 Tbsp. finely diced celery
- 1 Tbsp. finely chopped green onion
- Salt to taste
- Paprika (optional)
Instructions
- In a small bowl, stir together mayonnaise, grated cheese, Angostura bitters, mustard (if using), and cayenne pepper.
- In a small bowl, stir together mayonnaise, grated cheese, Angostura bitters, mustard (if using), and cayenne pepper.
- Spoon into egg-white halves. Sprinkle with paprika if desired. Serve immediately or refrigerate until ready to serve.
Notes
Be-Deviled Eggs with bitters is an original recipe by Rita Held.
Try Rosie’s Deviled Potato Eggs
Try Rosie’s Deviled Potato Eggs
Be-Deviled Eggs with bitters is an original recipe by Rita Held.
One of these days, I’m going to have to take the plunge and try your recommendation of Angostora bitters in a recipe. I’ve got plenty of eggs in the fridge… hmmmm.
Meanwhile, pretty photo! And–I have that same plate and use it for photography all the time. Great minds!
Take the plunge, Jill! And for sure, let me know what you think. If you like dark coffee, dark chocolate, you will like bitters in food. Have a bottle of Angostura bitters in your liquor cabinet? Try a splash or two in sparkling water or sparkling wine. If you like it, you will like bitters in food :o)
I totally have Angostura on hand–my father-in-law is a Manhattan man, and I’ve been known to join him now and then. 🙂
My hubby’s a Manhattan guy. Not me–too sweet.
So now I have to ask–what’s your favorite cocktail that uses bitters?
I’m a ‘light-weight’ Manhattan gal — I replace the whisky with tart cherry juice! I also love a splash of bitters with seltzer over ice for a refreshing sort of mock cocktail.
My favorite is a splash Angostura in sparkling water with a twist of lemon or lime. I also like it in sparkling wine(champagne)—no citrus twist though!
Wow, bitters in sparkling wine. You’re blowing my mind, Rita! Next time I open a bottle, I’ll try it. Meanwhile, I might try bitters and tonic water–I don’t have any sparkling water on hand.
Have never done bitters and tonic. And I love tonic, esp with extra lime squirted in.
I’ve had some Meyer lemons on hand, and have been squeezing half of one into a big glass of tonic, then throwing in the remaining lemon. An indulgent use of a Meyer lemon, but really hits the spot after a long day in the yard. 🙂
These eggs look so good! Also….. I think my daughter will try the lentil burgers! Good job with the recipes. Please keep them coming!
Valerie, let me know if you try the deviled eggs. If you have a favorite deviled egg recipe already, just add Angostura bitters to the mayo part.