Title: D'Lish Deviled Eggs
Author: Kathy Casey
Publisher: Andrews McMeel Publishing
Release date: February, 2013
I got this book: from the publisher for review through NetGalley
Deviled eggs are not just for summer picnics, now you can enjoy America's beloved appetizer year round with Kathy Casey’s 50 fabulous recipes.Deviled eggs are always a party favorite, and the first thing to fly off the table. D’Lish Deviled Eggs both pays homage to the classic deviled egg and dishes up creative, modern takes on tradition. And this isn’t just a recipe book; its pages are packed full with everything from how to make superb hard-cooked eggs every time, to filling and garnishing picture-perfect stuffed eggs. Chock-full of fab tips, from the history of deviled eggs to collecting vintage plateware, this book will definitely “egg you on” to head to the kitchen and get crackin’! A classy little guide to a classy little dish, D’Lish Deviled Eggs will open up a whole new world of ways to jazz up these one-bite wonders!
I just love deviled eggs and finding a whole book on the subject certainly sparked my interest! I never thought there could be so much said on eggs. From how to cook the perfect eggs, to the differences between eggs, it can all be found here. The book also has beautiful pictures with each eggs recipe. The book isn't vegetarian, but certainly there are enough recipes that vegetarians can make. Of course a book about eggs is not suitable for vegans. The recipes are original and I certainly have a few recipes on my to try list from this book. For example the Green Goddess eggs with avocado and the California Roll eggs. The eggs I tried were the Boursin and garlic with herb salad deviled eggs, which I will share below. I thought it was a really fun book, and a nice addition to a cookbook collection.
Purchase links: The Book Depository
Challenges: Foodies Reading Challenge, E-book challenge
Other reviews: Beth Fish Reads, Bermuda Onion's Weblog, Cindy's Love of Books,
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Okay, so on to the recipe!
Boursin & Garlic Deviled Eggs with Herb Salad: (makes 24)
- 12 hard boiled eggs
- 1 package boursin herb & garlic cheese
- 2 tbsp mayonnaise
- 1/2 tsp fresh garlic
- a pinch of salt
- a selection of fresh herbs. I used chives, basil and parsley. Italian herbs is also an option.
Half the eggs lengthwise and transfer the yolks into a mixing bowl. Set the egg halves on a plate, cover and put in the fridge. I found this really helps with filing them later, such a nifty tip! Mash the yolks with a fork, add cheese, mayonnaise, salt and garlic and stir until smooth. I also added some of the chopped fresh herbs at this point.
Spoon the mixture into a pastry bag with a plain or large star tip. I used the star. Pipe the egg halves with the mixture and sprinkle some herbs on top.
The post is part of Weekend Cooking, hosted by Beth Fish Reads. Check out the rest of the participants. I am sure a lot of other Easter related things will be shared!