By 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.
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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.