A lot has changed since the days of ancient Roman deviled eggs, but Rachael Ray still makes a version that sounds fit for a Caesar ... salad. According to the "Rachael Ray Show" website, the star's deviled eggs are made with anchovy paste and grated Parmigiano-Reggiano. If they sound familiar, it's because they're foundational to a traditional Caesar dressing recipe. In a video segment, Ray specifically says the anchovy paste is necessary for making the eggs "taste like Caesar salad." She adds a dash of chopped romaine lettuce to help sell the salad angle.
The Food Network website posted Ray's recipe, and most of the commenters gave it five stars. One person who had a positive experience wrote, "Very good! A nice change from the typical overplayed deviled egg." However, not everyone was enthused. A person who left a one-star rating said that the eggs weren't well-received by her family because of how strong the anchovy paste was and recommended adding a little less.
Of course, there's more than one way to crack an egg. And if you're looking to devil them, the sky's the limit – you can try adding anything from bacon to avocado or even deep-frying the white for extra texture (via Food Network). It's also important to make sure you get the technique right by properly hard-boiling the eggs and serving them quickly without giving the appetizer time to warm up.
The Unexpected Ingredient Rachael Ray Uses In Deviled Eggs - Mashed
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