5 Creative Deviled Eggs You Must Try in LABy Lesley Balla
April 3, 2014
With Easter on the horizon, we're craving eggs - deviled eggs, that is. It doesn't matter really matter what time of year you eat them, though. A lot of local chefs have found creative ways of serving the classic picnic and party food all over town. Here are five to try right now.
Hyperion Public: With sidewalk tables, a good bar in back and a little patio annex on the side, the Silver Lake gastropub is an excellent place to nosh on a few deviled eggs. Here the yolks are blended with goat cheese for extra tang and topped with a Champagne aoili. They're served in little lettuce cups, which is just so smart. A little green goes a long way.
Faith & Flower: Everyone's a little bonkers over the the deviled Jidori eggs spiced with Korean chili and kimchi at this brand new Downtown LA hot spot. As well they should be: the spice and umami flavors really make these eggs sing. They're perfect with the bar's Ben Hur cocktail, a concoction made from Buffalo Trace bourbon, lemon, apricot marmalade, Italian meringue and house-made bitters.
Jar: Suzanne Tracht's modern chophouse has really stood the test of time on Beverly Boulevard. When it opened in 2001, the crab deviled eggs were there, the yolks chopped up, creamy and seasoned just so topped with sweet crab meat. Nothing's overpowering; they're perfect. They're a must-have at the bar with an ice cold martini and those house-made potato chips and dip.
Freddy Smalls: The West LA tavern treats the deviled egg like a chicken wing - same animal, same flavors, different vehicle. The yolks are creamed with Point Reyes blue cheese and topped with a bit of hot sauce and crisp chicken skin. Of course, there's celery, which almost makes this a complete meal.
City Tavern DTLA: The new outpost of CT makes a breakfast-for-dinner treat with deviled eggs topped with chicharron powder, bacon and chives. There are a slew of great craft brews on tap here. A nice pilsner is perfect with these.