Food - News
The Unexpected Ingredient Rachael Ray Uses In Deviled Eggs
By ANDREW WALSER
Anything can be added to the blank canvas of deviled eggs as filling to bring out the flavor profile you want. Fans of the dish have multiple tips on how to make it, and Rachael Ray is no exception.
Ray’s deviled eggs are made with anchovy paste and grated Parmigiano-Reggiano — ingredients that are 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," and she also adds a dash of chopped romaine lettuce to make it more salad-like.
Many commenters gave the recipe posted on the Food Network website five stars, with one person writing, “A nice change from the typical overplayed deviled egg.” However, not everyone was enthused — one person left a one-star rating, saying that the eggs weren't well-received by her family because of how strong the anchovy paste was and recommended adding a little less.