Deviled eggs with tarrragon and cornichons. (Gary Friedman / Los Angeles…)
How many ways can you stuff an egg? It seems like today's chefs are determined to find yet one more way. Here are a few favorites from L.A. area restaurants:
Clementine: Radishes and chives.
Freddy Small's: "Buffalo deviled eggs" — blue cheese and hot sauce, garnished with crisp chicken skin and micro-celery.
Haven Gastropub: Smoked salt, bacon, pickles and chives.
Jar: Homemade aioli, mustard, Tabasco and topped with crab, chives and Spanish paprika
Josie: Crispy bacon, pickled beets and scallions.
Le Grande Orange Café: Pickle relish topped with bacon, chives, and fresh cracked black pepper.
Susan Feniger's Street: Angry Eggs — green and red Sriracha and reshampati chile.