If you are going to do one thing, then do it very, very well. And at Deviled Egg Co. in downtown McKinney, they do just that.
What Is It
The Deviled Egg Co. specializes in, wait for it, deviled eggs — a specialty that founder Raechel Van Buskirk honed in her native Omaha while running a small, local dive bar. Food wasn’t served, so she suggested deviled eggs, thinking they’d be quick and easy. Before she knew it, she had a hit on her hands.
20 Different Flavors Of Deviled Eggs
Van Buskirk’s repertoire grew from five flavors to 20 at her brick-and-mortar location, Deviled Egg Co. in McKinney (their HQ is in Dension, home to another location). Flavors include sriracha bacon, crab rangoon, buffalo chicken ranch and cheeseburger. All are delicious.
But while those made the cut, Deviled Egg Co. has R&D’d 150 different flavors, including some that worked and some that took time to get right.
”We’ve had a lot of young people working for us over the years, and so we would brainstorm during egg peeling sessions, and the younger high school kids would be like, do peanut butter and jelly, and so we’d try it over and over again, and we could not make it work,” Van Buskirk tells Local Profile.
“Then at our headquarters in Denison, we could deep fry them,” she continues. “So what we did is we decided to try it again, and we took the egg white, battered it in funnel cake, deep fried that, and then we did a peanut butter yolk with a grape jelly drizzle, and it was awesome.” In total, that took three months of work.
What Makes Their Deviled Eggs So Good?
Deviled Egg Co. doesn’t use preserved eggs but only high-quality ones you can taste. The whites aren’t gummy, and importance is put on both flavor and mouthfeel. According to Van Buskirk, “We’re finishing up a deal with Vital Farms Eggs, so we’re going to use all-natural, free-range.”
The Science Of Making Deviled Eggs
There is an art to cooking — any type of cooking. But there’s also a science, based on tried and true processes. “We have like a template now where we know wet ingredients to sodium, and then, mouth feel,” says Van Buskirk…