This beautiful basic is back in a big way.
For years, eggs have been the subject of arguments. Eggs are good for you, eggs are bad for you, only eat the egg white, never eat raw eggs. For this quintessentially simple food, there is a lot of misinformation out there about eggs. But now experts agree with what most of us knew all along: Eggs are one of the easiest, most delicious and healthiest foods we can eat.
Your grandmother’s deviled eggs have gone from dowdy to chic, and now they’re a small-bite staple on menus all over town. The two-bite morsels are especially popular as bar food.
Provisions’ Dijon Deviled Eggs come with pickled mustard seeds, a ribbon of heirloom carrot, chervil and cracked peppercorn.
3364 S. 2300 East, SLC, 801-410-4046, slcprovisions.com
Whiskey Street goes all out, putting pimento cheese, bourbon-smoked paprika, double-smoked bacon, pickled mustard seeds and chives in its deviled eggs.
323 Main St., SLC, 801-433-1371, whiskeystreet.com
Caffe Niche spices up the creamy yolks of its deviled eggs with a dose of horseradish.
779 E. 300 South, SLC, 801-433-3380, caffeniche.com
Bourbon House, Whiskey Street’s sibling, flavors its deviled eggs with curry-candied bacon, bourbon smoked paprika and pickled mustard seeds.
19 E. 200 South, SLC, 801-746-1005, bourbonhouseslc.com
Tupelo’s deviled eggs have crème fraiche mixed with the yolk and they add a bit of fried country ham.
508 Main St., Park City, 435-615-7700, tupeloparkcity.com
At Bambara, Chef Nathan Powers has been known to mix the yolks with beet puree.
202 Main St., SLC, 801-363-5454, bambara-slc.com
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