From 1950s cocktail-party staple to trendy appetizer du jour, deviled eggs done right have made quite a comeback. And why shouldn't they? Creamy filling, a finger-friendly presentation and plenty of room for creative toppings have helped the inexpensive and popular dish make its way to all sorts of menus around town.
“A deviled egg is almost like a really tiny sandwich,” explains Big Night group executive chef Jennifer Puccio (Marlowe, Leo’s Park Tavern, the Cavalier). “If you don’t build it perfectly with all the layers, the experience that you get could either be really exceptional or it’s just not going to be very enjoyable at all.”
Here, those really exceptional ones (ordered geographically, not ranked.).
Where are your favorite deviled eggs in SF found? Let us know in the comments.Read More