Deviled eggs aren’t nearly as insidious as they sound. In fact, this snack can be downright delicious. According to The Ancient History of Deviled Eggs, this dish has roots in ancient Rome and earned the “deviled” moniker in 1786 Great Britain, since they had the audacity to be spicy. The popular hors d’oeuvres propelled in popularity during World War II and are now having another moment. Learn about 10 of L.A.’s best deviled eggs.
Numbered establishments on the map correspond to information below for easy reference. Establishments also appear in alphabetical order instead of in order of preference.
At the sister restaurant to Mendocino Farms in downtown’s sunken California Plaza, Mario del Pero, wife/partner Ellen Chen and their crew serve vivid Pink Eggs & Ham ($5) that feature beet-marinated eggs with a filling of yolks, spicy sweet Mendocino mustard, mayonnaise and a pinch of salt. Up top, shards of double smoked bacon and candied jalapeno add savory punch to proceedings.
This open-air restaurant at the famed Sunset Marquis Hotel features input from Boston-based chef Michael Schlow. In 2013, the property brought him in to lighten up the menu at this West Hollywood legend, which has generated more than 30 Grammys in downstairs recording studios. He’s changed the Deviled Eggs ($7) preparation a bit since the re-launch, though the filling is still “pretty Betty Crocker.” Schlow mixes eggs with Worcestershire, dill, Tabasco, house-made mayo and mustard. Initially, his deviled eggs hosted crispy guanciale. Now they’re topped with Calabrian chilies and crispy chicken skin.
Chef-owner Annie Miler has turned Clementine into an American comfort food juggernaut over the course of 15 years. The menu shifts some seasonally, but Deviled Eggs ($1.25 each) are a perennial standby. The filling combines egg yolks with mayo, Dijon mustard and freshly grated horseradish. Miler tops them with chives and thin-sliced radishes for contrasting crunch.
The Line Hotel has become the hippest spot in Koreatown and Chef Roy Choi’s cuisine is a big part of the draw. Commissary is his most ambitious restaurant, which occupies a second story poolside greenhouse with plenty of edible plant life, mismatched plates and fashionable wood tables. Choi’s Deviled Eggs ($8) are fairly classic, featuring whole grain mustard, mayo, sweet relish, red onion, lemon juice, Tabasco, salt and pepper blended with egg yolks.
Coastal Luxury Management built on their LA Food & Wine success by opening this sprawling, high-energy restaurant downtown with restaurateur Stephane Bombet and executive chef Michael Hung. Deviled Jidori Eggs ($8) were a popular “savory” starter from the jump. The Korean-inspired eggs combine egg yolks with aioli, gochujang, sesame oil and kimchi juice, which join forces in the robot coupe. The mixture fills each hard-boiled egg white and comes topped with black sesame, scallion threads and house-made kimchee crafted with Napa cabbage, ginger, onion, daikon, scallions, konbu, salt, gochujang, Korean chile flakes and chopped garlic. These deviled eggs are more pungent than most, which is welcome.