Get Devilish | The Jewish Week | Food & Wine

Get Devilish

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Get Devilish

Punched up with fried onions and lox, deviled eggs will be the hit of your next picnic or brunch.

Deviled eggs have gotten a bit of a bad rap over the past few years. They're often seen as dated or retro. And eggs have certainly been demonized for their cholesterol levels (though the science of that is questionable). Well I'm here to bring deviled eggs back to every barbecue, brunch, picnic and Shabbat meal you host. But not the boring old kind. My version gets a flavor boost from fried onions mixed right into the yolks, and a splash of color and fun from tiny strips of lox laid on top. The perfect appetizer, with just a little bit of Satan in them.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Servings & Times
Yield:
  • Serves 8
Active Time:
  • 30 min
Total Time:
  • 30 min
Ingredients

8 hardboiled eggs

1 small onion

1 tablespoon canola oil

1/4 cup mayonnaise

Salt and pepper to taste

About 2 ounces lox, cut into thin strips

Steps
  1. Peel the hardboiled eggs and set aside.
  2. Dice the onion into very, very fine pieces. Heat the oil in a pan over medium heat. Add the onion and stir, cooking for 20-30 minutes until nicely browned. Do not allow to burn.
  3. Gently slice each of the eggs in half lengthwise and pop out the yolks. Mash the yolks with a fork, or for a very fine texture, press them through a wire sieve.
  4. Mix the yolks with the mayonnaise and fried onions and season with salt and pepper to taste.
  5. Pipe or spoon the mixture evenly among the egg white boats. Top with thin strips of lox immediately before serving.