Food Holidays / Roundups

Celebrate National Deviled Egg Day in Philadelphia

There is, quite literally, a “food holiday” for everything, which can make being a “foodie” fun or stupid.  This Wednesday, November 2nd, is National Deviled Egg Day.

Personally, I love deviled eggs. They’ve come a long way from picnic favorite to a starring role on menus across the city. I get that they’re not for everybody texturally or diet-wise, but since it just happens to be their day in the food holiday spotlight tomorrow, I wanted to call out some Philadelphia restaurants doing the classic creamy concoction in interesting ways.

Ocean Prime (Center City)
White Truffle Caviar Deviled Eggs appetizer topped with a slice of black truffle, caviar and minced chives ($13)

White Truffle Caviar Deviled Eggs from Ocean Prime

Parc (Rittenhouse Square)
Deviled eggs with dressed King Crab for lunch or dinner ($10)

The White Dog Cafe (University City)
Sandy Ridge deviled eggs, half dozen, cage-free, chef ‘s assortment of seasonal fillings ($10)

Square 1682 (Rittenhouse Square)
Deviled eggs served with Braised Berkshire pork and pickled ramp ($9)

Kraftwork (Fishtown)
Smoked Salmon deviled eggs with pumpernickel croutons, red onion, fresh dill, lemon creme fraiche ($8)

Urban Farmer (Logan Square)
Deviled eggs with bourbon maple candied bacon for lunch ($8)

The Dandelion (Rittenhouse Square)
Classic deviled eggs with curry, paprika, and cayenne for lunch or dinner ($8)

Bar One (South Philadelphia)
Pesto deviled eggs ($7)

Lloyd Whiskey Bar (Fishtown)
Crispy fried deviled eggs with chipotle aoili ($6)

Time (Midtown Village)
Deviled eggs with bacon bits on the bar menu ($6)

Capofitto (Old City)
Deviled eggs starter made with local eggs, and topped with robiola, house-made mayonnaise, and pancetta ($6)

Bridget Foy’s (South Street)
Deviled eggs starter with country ham ($5)

The Olde Bar (Old City)
Deviled eggs with capers & tarragon ($5)

Taproom on 19th (Girard Estate/South Philadelphia)
Chef’s Creation ($1 per egg)

Certainly there are many others. If we’re missing your favorite, let us know! Would also love to hear from people who make their own in special ways, too.

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