[To make] Cajun-style deviled eggs, which actually sounds like a great idea, I would mix Creole mustard, Cajun spice, and crispy andouille into the egg yolk mix and garnish a piece of crispy andouille on top with charred corn kernels or crispy fried onions as well.
Stars is the new, very tiny addition to the East Village, courtesy of the teams behind nearby sibling restaurants Claud and Penny. And the stars (ahem) of the snacky menu are the deviled eggs ($8). The adorable halved stuffed eggs are topped with spiced and poofy star-shaped pommes souffles, which adds a touch of cohesion and artistic flair. The wines are impeccable, unsurprisingly, since it's from the team behind Claud.
Deviled eggs are far too versatile to be limited to the same few seasonings every single time we make them. Mustard, mayonnaise, and maybe a pinch of paprika always go into the filling, no questions asked, no second-guessing. All the while, we have been unknowingly missing out on a long list of ingredients that will seriously upgrade your deviled eggs. For example, just a few sprinkles of the Mexican seasoning Tajín, and you'll forget those deviled eggs were ever so plain and ordinary.
"There are so many variations when it comes to deviled eggs," notes Shoults in an exclusive exchange. "They are a nice complement to add to a great barbecue and usually disappear very quickly." Call 'em The Thinking Man's Potato Chip. True fans know that it's near-impossible to eat just one deviled egg. Their mild flavor also allows bolder barbecued meats to shine. Plus, deviled eggs don't require any fancy cooking techniques to come together and look gourmet.
