Support for LAist comes from
We Explain L.A.
Stay Connected

Share This

Food

In The Kitchen: Deviled Eggs

LAist relies on your reader support.
Your tax-deductible gift today powers our reporters and keeps us independent. We rely on you, our reader, not paywalls to stay funded because we believe important news and information should be freely accessible to all.
5b2c5f174488b30009282477-original.jpg

Bills just came in. Rent's due. I made a major and very necessary computer purchase that needs to be paid off right away. My credit cards are tired. I'm poor. There won't be any lavish lunches or fancy foreign cheese purchases from Whole Foods happening for me anytime soon. If I'm not careful, the next few weeks might be Top Ramen City -- what's a budget-minded foodie to do?

Luckily, I have two dozen eggs in my fridge and a lot of creativity. The egg really is a nearly-perfect food: high in protein, packed with healthy fats, and extremely versatile, a fantastic ingredient for the budget- and health-minded. The only problem?

Cooking eggs can be a bitch sometimes. Scrambled eggs can go from runny to burned in mere seconds. Quiches are great, but I've got nothing in my fridge that would make a good egg pie. Don't even get me started on mayonnaise and emulsified sauces. Poached eggs? Never seem to work out. Even the hard-boiled ones can be tricky -- do you have any idea how many different tricks and techniques there are out there simply to hard-boil an egg?

Support for LAist comes from

But when you've got hungry mouths to feed and twenty four eggs to feed them with, hard-boiling is a great option, and it's fun to dress them up and make deviled eggs out of them. Here's a great website that takes you step-by-step through the deviling process, but I've crunched the numbers, done the research, and, er, made the mistakes for you.