A Deviled Egg, Elevated

A Deviled Egg, Elevated
By Luther Dowdy, Executive Chef at The Parlour Room – NYC

At The Parlour Room located in Midtown Manhattan near Herald Square, every dish we serve carries a story — and few mean as much to me as our deviled egg. It’s a personal favorite, rooted in nostalgia and refined through inspiration.

Growing up, I was a deviled egg purist: yolks mixed simply with Duke’s mayo and a bit of relish, nestled back into their whites, finished with a sprinkle of paprika. Classic. Comforting. Perfect in its simplicity.

But when it came time to bring deviled eggs to The Parlour Room, I wanted to do more — to honor the tradition while creating something worthy of our space and city. I kept coming back to a dish that left a lasting impression on me: “Eggs on Eggs on Eggs” by Chef Thomas Allen at The Modern. That bite — rich egg yolk, briny caviar, buttery brioche, and the zing of pickled shallots — has stayed with me for years. It was memorable, layered, and perfectly balanced.

So, I created our own version — a nod to that unforgettable dish, with a Parlour Room twist.

We start with the fundamentals: perfectly hard-boiled eggs. The yolks are carefully removed and pressed through a fine tamis for a silky, airy texture. From there, we blend in mayonnaise, crème fraîche, lemon juice, cayenne, and finely minced shallots — a combination that’s rich, tangy, and subtly spiced.

Each egg white is piped full of this luxurious filling, then topped with grated bottarga, pickled shallots, caviar, and a hint of fresh chive. The result is an elegant bite — creamy and smooth, with bursts of salinity and just the right touch of acidity to tie it all together.

This isn’t just a deviled egg. It’s a tribute — to memory, to flavor, and to the idea that even the most humble snack can be elevated into something extraordinary.