Deviled eggs, done properly. The chef decides the finish. A deviled egg is one of those things everybody thinks they can make and almost nobody does well. Ours are piped to order, seasoned properly, and finished the way the chef wants them that week. Twenty-four halves, $84. How they're made Egg halves, peeled and halved with the yolk lifted out The base — yolks creamed with mayonnaise, Dijon and spices, then piped back in. The finish — applied by the chef, and it changes with the season and with what's good Made fresh for your order, not held over from the morning Why the chef decides Same reason we run a chef's choice salad and a seasonal pasta salad: the person making your food knows what's good that week better than a menu printed in January does. So the finish is left to them. It also means no two orders are quite the same, which for a dish this familiar is a genuinely nice thing. If your group has something they'd rather we avoided, tell us in the notes and we'll work around it. Why they work at a party They're the most familiar thing on the table. Everybody knows what a deviled egg is, everybody likes one, and nobody has to ask what's in it. At an event where half the guests are strangers, that's worth a lot. One bite, no cutlery, no plate. Pick one up, done. They read as effort. A tray of deviled eggs says somebody stood at a counter and filled them by hand — which is exactly what happened. They go with everything. Cocktail hour, brunch, a BBQ, a buffet, a funeral lunch. There's no occasion where a deviled egg is out of place. The details $84.00 — 24 egg halves per set Order as many sets as your guest count needs Finish chosen by the chef, rotating with the season Notice: Please give us 12 hours notice for this Available Tue–Fri 9 AM–8 PM, Sat 11 AM–8 PM, or arrange delivery Tell us in the notes if there's anything your group would rather avoid Build a spread: pair with the Boreal Board or a Bigfoot sandwich tray — that's how our own menu suggests doing it Where it fits Cocktail hours, brunches, BBQs, Easter, Thanksgiving, Christmas, showers, wakes, staff parties, and any table that needs one thing everybody will actually eat.
