Deviled eggs make their move

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Forget about trendy bacon dishes in restaurants. The latest all-American food to crash the fine dining world is the deviled egg. “You can do whatever you want to it, and still charge a decent price,” explains Todd Harrington, executive chef at Central by Michel Richard in Caesars Palace.

Harrington and Richard serve their version garnished with white anchovies and rice cracker beads that pop in your mouth. At the Aliante Casino, the MRKT steak and seafood house is offering them topped with hickory grilled rare NY striploin, accompanied by a sweet and spicy pickled jelly. Angelo Sosa’s new Tivoli Village restaurant Poppy Den has a chopped deviled egg salad served alongside ahi tuna. Gordon Ramsay, in the meantime, is offering a hands-on approach at his Caesars Pub & Grill, letting customers fill their own egg whites at their table with a mixture of yolks, applewood bacon and Welsh cheddar.