Deviled Eggs
by Celia Sin-Tien Cheng
March 13, 2007
SAVOY
70 Prince St
@ Crosby St
New York, NY 10012
212-219-8570
$$
Deviled eggs are one of my major weaknesses. If they are on the menu, I will order them. The deviled eggs at Savoy are special because the cream yolk is a baby green rather than the traditional pastel yellow. Chervil is the secret to the beautiful color and flavor. Peter Hoffman’s ingenious interpretation of this classic also includes tarragon. Sprinkles of toasted breadcrumbs add a light crunch to the mix. One order serves three halves of an egg — the perfect accompaniment to a drink at the bar. But they go so quickly that you’ll probably need seconds before moving on to the rest of the goodies on the menu.
