celebrex side effects reviews

Be-Deviled Eggs

Deviled Eggs w PaprikaBy now you are probably aware that Angostura bitters is my new “go to” food ingredient. I’m in love with the flavor boost it adds to so many foods. I can’t get enough of it. Angostura bitters is an umami of sorts, something like soy sauce or anchovy paste. The flavor is entirely different, but the flavor enhancement it provides is similar. A flavor you can’t quite identify, but you know the dish tastes fabulous — way more interesting than without it.

So, here’s a springtime tradition that takes on a new twist with the addition of Angostura bitters. Similar to my Classic Quiche, bitters brings out the best in eggs – a true flavor enhancer.

Print This Recipe
Be-Deviled Eggs
Prep time: 15 minutes (starting with chilled hard-cooked eggs)
Makes 24 servings 

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 garnish)

        In a small bowl, stir together mayonnaise, grated cheese, Angostura bitters, mustard (if using), and cayenne pepper.
        In a medium bowl, combine egg yolks, celery and onion. Mash with a fork until crumbly. Stir in mayonnaise mixture. Season with salt to taste, and add more cayenne pepper if desired.
        Spoon into egg-white halves. Sprinkle with paprika if desired. Serve immediately or refrigerate until ready to serve.

Nutrition per serving (without mustard):  65.8 calories, 5.5 g fat (1.2 g fat, sat),  95.7mg chol, 3.4g pro, 0.4g carb,  57.4mg sodium, 0g fiber

Try Rosie’s Deviled Potato Eggs  from this time last year!  Be-Deviled Eggs with bitters is an original recipe by Rita Held.
Deviled Eggs

This entry was posted in Appetizers & Snacks, Rita's Kitchen. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

12 Comments

  1. Posted April 17, 2014 at 11:44 am | Permalink

    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!

    • Posted April 17, 2014 at 1:15 pm | Permalink

      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)

      • Posted April 18, 2014 at 5:01 pm | Permalink

        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. 🙂

        • Posted April 18, 2014 at 5:30 pm | Permalink

          My hubby’s a Manhattan guy. Not me–too sweet.

          • Posted April 19, 2014 at 11:19 am | Permalink

            So now I have to ask–what’s your favorite cocktail that uses bitters?

          • Rosie's Kitchen
            Posted April 22, 2014 at 1:25 pm | Permalink

            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.

          • Posted April 22, 2014 at 1:34 pm | Permalink

            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!

          • Posted April 22, 2014 at 3:13 pm | Permalink

            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.

          • Posted April 22, 2014 at 7:35 pm | Permalink

            Have never done bitters and tonic. And I love tonic, esp with extra lime squirted in.

          • Posted April 23, 2014 at 8:43 am | Permalink

            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. 🙂

  2. Valerie Sheaff
    Posted April 18, 2014 at 2:59 pm | Permalink

    These eggs look so good! Also….. I think my daughter will try the lentil burgers! Good job with the recipes. Please keep them coming!

    • Posted April 18, 2014 at 4:35 pm | Permalink

      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.

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*


  • Rita Held & Rosemary Mark, seasoned food professionals, help you cook simply with appealing, achievable, accurate recipes.
    Join our kitchen conversation by posting a comment below our recipes about how you 'Get Cooking Simply'.

  • Recent Recipes

  • Subscribe to our blog to receive recipes 3-4 times per month. Your name and email will never be shared.
    * indicates required
    *
    *
  • iacp logo2

    sfpfs logo