The Rusty Spoon Red Deviled Eggs Recipe

Celebrate National Deviled Egg Day at The Rusty Spoon Orlando or At Home with This Red Deviled Eggs Recipe

We are celebrating National Deviled Egg Day with my favorite deviled eggs recipe by award-winning chef Kathleen Blake of The Rusty Spoon. I first sampled these devilishly delicious party bites at a ‘Magical Dining’ dinner at the downtown Orlando restaurant this year.

These were not your ordinary deviled eggs – the usually bland and boring kind you find at picnic tables all across America. Those taste good but they don’t ever look that great. Kathleen Blake gave those deviled eggs a makeover! I see deviled eggs on menus all across town but no one does them better than her. The Rusty Spoon’s “Red Devil“ Stuffed Eggs are packed full of flavor with a just a touch of heat. A perfect balance of creamy and chunky, savory and spicy. The first word I thought of when I saw them was… sexy. The next word was…devoured.

The History of Deviled Eggs

Deviled eggs were de rigueur at picnics and cocktail parties in the 1950s and 60s – even in the 70s. Today, they bring that retro vibe to any party and are perfect for Easy Entertaining. They seem as American as apple pie but did you know these classic bites originated in ancient Rome?

They were boiled, seasoned with spicy sauces and served at the beginning of a meal – a ‘gustatio’ for the wealthy – all the way back to fourth and fifth century AD. According to History.com, by the 15th century stuffed eggs had made their way across much of Europe. “Medieval cookbooks contain recipes for boiled eggs that were often filled with raisins, cheese and herbs such as marjoram and parsley. In the United States, stuffed eggs began making an appearance in cookbooks by the mid-19th century.”

Starting in the 1800s, the culinary term “deviled” was used commonly to describe the process of making food spicy. The popular egg hors d’oeuvre was also known as “mimosa eggs”, “dressed eggs”, “salad eggs” and even “angel eggs” – especially when served at church functions to avoid the references to Satan. Oh my! Have you ever had “angel eggs”? I like things spicy, so I much prefer the deviled kind.

Jazz Up Your Deviled Eggs Recipe

Although the classic recipe for deviled eggs includes a mixture of mayonnaise, mustard and paprika, they lend themselves to plenty of creativity and experimentation. You can add pickles, dill, bacon, crabmeat, lobster, Sriracha, kimchi, wasabi, jalapeños, caviar and more to create your unique version of deviled eggs.

Kathleen Blake shares some of her ideas:

“we jazz up our ‘Green Goddess Eggs’ with ‘Red Neck Bottarga’ – a local mullet roe that we cure. The ‘Red Devil’ eggs get topped with candied bacon or oven-dried tomatoes. Tapenade Eggs have fried capers. Smoked Local Trout stuffed Eggs with House Pickles & Pumpie Crumbs.”

At The Rusty Spoon, the Stuffed Eggs change along with the daily menu. One afternoon they’re filled with olive tapenade and the next they’re loaded with house-made cornichons. They are whisked on the spot and the common denominator is their use of Lake Meadow Naturals (LMN) eggs and freshly ground herbs. Dale Volkert’s happy hens at LMN are cage free, free range and free roaming. It is often said, you have not had a good egg until you’ve tried Dale’s LMN eggs. Lake Meadow Naturals eggs are well known in Orlando. Used by all the top chefs, look for them on menus around town. You can learn more about this local farm here. and if you’re in town, stop by and pick your eggs for this recipe.

Red Deviled Eggs are The Perfect Party Bite

At this year’s Cow N Cabs event, one of Orlando’s most popular charity events, chef Kathleen Blake served her Red Devil Stuffed Eggs to a crowd of a thousand guests! These Deviled Eggs were such a hit, I knew I had to get the recipe. Kathleen was kind enough to share it and I’m happy to share with you.

Make this easy deviled egg recipe next time you’re having a quick gathering with friends at home , whether it’s a fancy brunch, cocktail party or casual picnic. They are also perfect if you need to bring a potluck dish. Guaranteed to be the hit of the party! Your guests will love the retro appetizer with a twist. Plus, you can also impress them with your knowledge of deviled egg trivia. (wink wink). Pair these with a fun cocktail and you have easy entertaining at its best!

Orlando Chef Kathleen Blake Shares Her Delicious ‘Red Devil’ Deviled Eggs Recipe

The Rusty Spoon menu description reads: Lake Meadow “Red Devil” Stuffed Eggs – Tabasco, Cornichons, Tons of Herbs & Oven-Dried Tomatoes. Here’s the easy deviled eggs recipe:

Ingredients:

^ 2 Doz. Eggs
^ 1 Med. Lemon, zested and juiced
^ 2 Tbsp. Dill, chopped
^ 2 Tbsp. Chives, chopped
^ 2 Tbsp. Cornichons, chopped fine + some of the juice (tiny gherkins)
^ 1 tsp. Smoked Paprika
^ 1 tsp. Regular Paprika
^ Salt & Pepper to taste
^ Splash of Tabasco
^ 1 ½ cup good quality mayo

Directions:

^ Use a large pot and add eggs. Cover with water and add a generous amount of salt. Bring to a hard boil. Turn off the heat and cover. Let eggs stand for 11 min.

^ Make an ice bath. Large enough to cover the cooked eggs. Salt that water as well. After 11 min remove eggs from hot water and transfer carefully to the pot of cold ice water. Let stand until eggs are cool. Peel eggs carefully and cut in half separating the yolk from the white. Carefully rinse the whites so that there isn’t any yellow residue.

^ Pulse yolks and any cracked whites in a food processor or with the paddle of a kitchen aid mixer to a pebbly texture. You don’t want it creamy. Add the herbs, cornichons, the spices and lemon. Fold in the mayo and add pickle juice to loosen the mixture. Re-season with salt and pepper.

^ Add tabasco to create the heat.

^ Serve and enjoy!

Learn More About Chef Kathleen Blake & The Rusty Spoon

Chef Kathleen Blake may be an Iowa native, but she is quintessentially Orlando. When I think of the best chefs in Orlando, Kathleen instantly comes to mind. Her ‘farm to table’ approach – a tagline she used long before it was trendy – has put Orlando on the culinary map.

In 2003, she was recruited to Orlando as Chef de Cuisine opening Melissa Kelly’s Primo Orlando at the JW Marriott Grande Lakes. There, she began developing relationships with local farmers, and organized a cooperative that now supports many local restaurants. She and husband, William Blake, built and maintained the organic garden at Primo Orlando, one of the first efforts of its kind in the area.

In 2011, Kathleen and William Blake opened The Rusty Spoon in the Church Street Historical District of downtown. It has gone to earn numerous accolades over the years, including seven Silver Spoon awards in 2014, and many “Best Restaurant” awards. Kathleen has also been recognized as a multiple James Beard Award nominee for Best Chef South, as well as and Golden Whisk and Community Service Awards by Women Chefs & Restaurateurs.

Above all the awards, Kathleen is as genuine and authentic as they come. When you visit The Rusty Spoon you will see Kathleen in the partially open kitchen and William roaming about the dining room visiting every table. Ask Kathleen about the farms she sources from and you will understand her passion. The Blake’s focus continues to be on locally sourced food, simply prepared, in a comfortable environment. The Rusty Spoon deserves a spot on your favorite Orlando restaurant list. It has a permanent spot on mine.

Located at The 55 West building in Downtown Orlando, right in the heart of Downtown Orlando, minutes away from the new Amway Center. 55 West Church Street, Orlando. 407-499-8401, TheRustySpoon.com

Do you love a good deviled eggs recipe? What’s your favorite way to jazz up the classic? Please share in the comments below.

Go Celebrate National Deviled Egg Day and enjoy this classic treat with friends. As always, don’t forget: Life is short! Keep the celebrations going and #MakeSomedayHappen.

Cheers!

Go Epicurista

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