Variations on a Theme: Creative Deviled Eggs To Try in December
New, unique twists on a ubiquitous holiday hors d’oeuvre.
Ride by this restaurant inside the Revere Hotel Boston Common, adorned with steampunk sculptures and Colonial-era-inspired murals, for contemporary New England pub fare—including daily-changing deviled-egg specials that upend tradition. For the month of December, chef Sean Dutson is serving a single signature version that nods to the region’s maritime roots (1), folding chopped lobster into the yolk mixture, then studding it with candied bacon, cayenne pepper, and sea salt.
200 Stuart St., Boston, 617-457-2625, reverehotel.com.
Editor’s Note: B3 closed after the December issue went to print.
Though Executive Chef Jeffrey Salazar recently arrived from New York City, where he worked at the Caribbean-inspired Cove Lounge in Harlem and Bobby Flay’s Mediterranean-oriented Gato, there’s a sonorous American South twang to his menu at this restaurant driven by nightly live performances from Berklee musicians. Deviled eggs pop thanks to yolks spiked with southern fixings (4) such as pimiento cheese, sweet relish, and Cajun seasonings. The crowning glory: shrimp pickled in a vibrant mix of cider vinegar, hot sauce, capers, and Worcestershire sauce.
160 Massachusetts Ave., Boston, 617-997-0211, b3restaurant.com.
This relaxed Back Bay haven for wine, oysters, and seafood-oriented snacks is part of a three-pronged operation, offering an experience somewhere between the fine dining of upstairs sibling Mooncusser Fish House and its takeout-only concept, Cusser’s Roast Beef & Seafood. Among the best noshes: chef Carolyn Johnson’s steamed eggs pickled overnight in cider and beets (2), with deviled yolks featuring smoked fish, crème fraîche, and spicy mustard aioli. They’re topped with “crunchies,” leftover bits of beer batter from the fried fare at Cusser’s.
304 Stuart St., Boston, 617-917-5193, moonbarboston.com.
Chef Avi Shemtov, founder of the popular Chubby Chickpea food truck, settled on his hometown of Sharon for his first brick-and-mortar, Simcha, named for his grandmother and a Hebrew word meaning “joy.” Opening in early 2019, it will serve modern Israeli cuisine and invoke Spanish-Arab flavors that reflect Shemtov’s Sephardic Jewish heritage—see: huevos haminados, hard-boiled eggs poached and dyed in hamin, a stew of lamb, beans, and tomatoes. But Shemtov departed from tradition by deviling his yolks with saffron and paprika (3), and adding garnishes like jalapeño and feta.
370 S. Main St., Sharon.