Whelk’s Deviled Eggs: You Can’t Beat ‘Em

What’s better than the Chinese pork-belly sandwich at Butcher & Bee in Charleston, South Carolina?

Better than sunchoke soup with potato, lobster and white truffle foam at Goosefoot in Chicago?

Better, in fact, than every other dish in the country?

Green-goddess deviled eggs at The Whelk, in Westport, Connecticut.

The #1 dish in the country.

The #1 dish in the country. (Photo/GQ.com)

That’s not me talking. It’s Alan Richman. He named that egg dish #1 — Number One!  — on his GQ list of “The 50 Best Things to Eat and Drink Right Now.”

So obviously The Whelk’s green-goddess deviled eggs are also better than the 97 jazillion other dishes — at the Whelk, Butcher & Bee, Goosefoot, Peter Luger’s Steakhouse, Viva’s, Red Lobster, Waffle House, and every other momofuku restaurant in the entire country!

It’s right there on the GQ website. Richman writes:

This has been the breakout year for deviled eggs, forgotten except in southern and midwestern kitchens. I ate them across the country, but none came close to this complex and captivating variation: yolks mashed and mixed with a homemade green-goddess dressing (creamy, tangy, and once as beloved as ranch), then stuffed into egg-white halves.

The dish gets better. The eggs are topped with two elements similar in texture but opposite in character—crunchy, sweet pickled onions and crunchy, sweet baconlike guanciale. Or you can have your deviled eggs with fried oysters on top. Both are right.

Whelk logoAfter this honor, the Whelk — named for an edible sea snail — may have to change its name.

Just kidding. That was a yolk.

(Hat-tip to Johanna Rossi and the Omnomct blog for this great catch.)

5 responses to “Whelk’s Deviled Eggs: You Can’t Beat ‘Em

  1. Lee Bollert

    I don’t even like deviled eggs…but I do like these!

  2. David A. Waldman

    Well done Bill.

  3. Nonsense. I take issue with 2 points:

    1. Best food on East coast – Westport at least – is Sherwood Diner’s French fries dipped in Green Goddess dressing. Preferably eaten with no fewer than 7 jammed in a booth, late at night. I take this on faith from one of my once-teenagers.

    2. Correct recipe for devilled eggs: hard-boiled eggs, Hellman’s mayo, salt – period. Sprinkle of paprika on top OK but only if necessary because company’s coming. Anything else is gilding the lily.

  4. Richard Lawrence Stein

    The deviled eggs they tout were not created by Bill. But Bill being the generous and wise and inspiring great chef he is put them on the menu.

    They were created by former Staples Alum Kelly Powers current student at Johnson and Wales. Not sure about back story except she was helping out when it first opened and they let her come up with a dish and the rest is GQ and whelk history. Congrats to Kelly and Bill and the great whelk food.

    RLS
    Sent from iPhone

    • They were originally called “Kelly May’s Deviled Eggs.” She is quite a talent!