Left Menu



Search PrettyFood

12 Ways to Make
           Deviled Eggs Pretty

Have you ever noticed that deviled eggs are virtually never on a restaurant menu? That explains why they're usually the first thing to go when they're served at home! I love to make them using Becky's Deviled Eggs recipe. You can throw the filling into a piping tube and squirt it out in a fancy manner, but I prefer to cut a corner of my baggie and apply the filling mixture that way, then add a little garnish at the top.
1.  Sprig of fennel 2.  Chopped, cooked bacon 3.  Sliced black olives
4.  Sprig of Italian parsley 5.  A few shards of sugar-free pickle relish 6.  Piece of rosemary
7.  Crossed chive 'swords' 9.  Pimiento peppers
10.  Thin slices of avocado 11.  Chopped chives 12.  Create your own!

  1. Sprig of fennel. You could use dill for the same visual effect.
  2. Chopped, cooked bacon. That's a natural combo!
  3. Sliced black olives. (Ick, personally. Plus, it would have been better to have thinner slices.)
  4. Sprig of Italian parsley.
  5. A few shards of sugar-free pickle relish. (Personally, I like to also put a little pickle relish in with the filling, but not everyone likes them that way.)
  6. Piece of rosemary. Very majestic looking. Great for Christmastime.
  7. Crossed chive "swords."
  8. Paprika -- the most commonly used garnish for deviled eggs. Personally, I can't tell that it does anything for the taste, but it's nice contrast.
  9. Pimiento peppers, or just use chopped fresh red pepper, as I have here.
  10. Thin slices of avocado. These would have looked better if the avocadoes that day had had greener outer rims.
  11. Chopped chives. Or chopped scallions.
  12. Create your own! Try a delicate edible flower (chive blossoms are great when they are in season, as are nasturtiums). Use some finely shredded carrot or beet. Throw a few capers in or on the egg. Use some finely minced shallots.

Critique of the Week
Eating Peel is a Pill!

The problem with the way this squash is made is that it's very difficult to eat with the peel on. Without getting your fingers involved or accidentally ingesting some peel, it is a real pill. While the peel adds color contrast, it complicates eating, so it needs to go!

The other thing I will note is that the picture above shows the squash being served in a shallow bowl. That was not ideal. Lay it on a flat platter. Better yet, use it to surround the main dish you're serving, rather than placing it on a platter of its own.-->