Hahaha, I guess this national food holiday would have been more appropriate two days ago! (Get it, deviled egg? :P) Today is dedicated to that old-school party staple, the deviled egg. I never really knew what a deviled egg was before researching for this national holiday–apart from the fact that it looked like a really odd choice of finger food! But a deviled egg is prepared by hard-boiling the eggs, slicing them in half lengthwise, taking out the yolk, and filling the yolk hole with a mix of the yolk and other ingredients. The variety in a deviled egg is based on the individual cook’s yolk mix, so you may never have the same deviled egg twice. Traditionally, however, the deviled egg included hot sauce, garlic, or horseradish, giving it a spicy flavor profile and its “devilish” personality. But nowadays, the yolk mixture can be anything that’s palatable to you, from mayonnaise and mustard to dill, sour cream, red onion, and even caviar!

And a restaurant that’s really taking that freedom of variety to heart is Resto on Park Avenue South. This French-Belgian restaurant that specializes in over-the-top, hangover-worthy dishes makes a deviled egg appetizer that is out of this world! The yolks are made with just the perfect amount of spice, making the egg preparation wholly traditional; but the eggs aren’t really the star of this show. It’s the toast that the eggs sit atop of slices of pork toast. No, not just toast topped with pork; this is way cooler than that! Resto takes pig jowl–normally a cut of meat that’s overlooked in this modern-cuts age–and braises it overnight to make it super tender. Then, it’s ground up with shallots, onions, garlic, and herbs, and pressed into triangle-toast shaped molds. Then those little toast triangles are breaded and deep-fried, making for a crunchy, savory, splendid piece of pork toast! The saltiness of the braised pork jowl works perfectly against the spiciness of the deviled egg, making for a great combination. It’s definitely different from your run-of-the-mill party hors-d’oevres!

Resto
111 E 29th St (between S Park Ave & Lexington Ave)

http://www.restonyc.com

“This laid-back Franco-Belgian eatery, which only uses locally sourced food, treats the deviled eggs ($10) as a tasty garnish for its three-days-in-the-making crispy pork toast. Pig jowl is braised overnight before being ground up and mixed with shallots, onions, garlic and herbs. It’s then pressed into a tray, frozen, cut into squares, breaded and fried. Finally, a sliver of hard-boiled egg white, a tablespoon of perfectly spiced yolk mixture and a sprinkling of charred scallion top off this divine combination, which is served three at a time on a wooden block. At worst, it is simply unique. At best, it will change the way you look at deviled eggs forever.”–New York Daily News

“I say it is one of the best meals of all time because I remember every single thing I tasted and everything just tasted SO GOOD. The flavors were rich and subtle at the same time, and even though we ordered a lot of seemingly heavy and luxurious items (my friends are fellow pork-lovers), nothing actually tasted heavy nor extremely fatty. Everything was well-balanced by contrasting or complimentary flavors and textures: for instance, the slight hummus taste in the deviled eggs offset the richness of the pork toast; the sharpness of the lebne (it tasted something like a greek yogurt sauce) and the crunch of the snow peas tempered down the calorific lamb belly; and the hazelnut spaetzl, pancetta and spinach provided the just the right crunchy-chewy-leafy background to the soft, aromatic halibut.”–Confessions of a Chocoholic

Some reviews from Yelp.com:

“Deviled eggs. Yes you heard me. Deviled eggs. But these aren’t your normal Grandma’s food-poisoning picnic paprika eggs. These are little post-modern bacon and egg concoctions served on top of fried pork toasts. Good thing there were only 3. Or I’d be 60lbs heavier.”–Courtney P.

“Deviled Eggs this comes with something called pork toast. Um. hubba hubba. It’s trotters or jowls, I think, that have been pulled from the bone, formed into a patty and fried in a croquette-like thing, but more flat and rectangular. On top is a creamy deviled egg. Three to an order, and super super rich, so definitely a shareable.”–Brer R.

 

Make sure you check out the updated NYC Food Holidays Map to find this most recent holiday!

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