The Unique Dish: Betty’s Deviled Eggs Du Jour

Walker Evans Walker Evans The Unique Dish: Betty’s Deviled Eggs Du Jour
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Summer might be officially over, but if you hurry you can still catch deviled eggs on the menu at Betty’s to keep the season live through picnic flavors. Since June, this Short North stop has been serving up “Deviled Eggs Du Jour” with different flavors rotated every day of the week.

“We have tons of fun ingredients to work with,” says Betty’s Kitchen Manager and Chef, Travis Osborne. “We’ve been making these with pretty much anything we want to play with in the kitchen.”

These overstuffed eggs can contain anything ranging from jalepeño and bacon to crab and sour cream. The eggs pictured above are the popular Sundried Tomato, Pesto and Shredded Parmesan variety.

“At first, people didn’t know what to think of them, but lately we’ve been selling a lot of them,” says Chef Osborne. “They’ve become a really popular bar food item.”

Osborne says that the popularity has left him undecided as to whether they should keep them on the menu through the winter, or remove them to reintroduce next Spring. Either way, they’re best enjoyed while it’s still warm outside, so we recommend getting to Betty’s soon if you want to partake in this unique menu item.

“I think Rigsby’s does a truffled deviled egg that’s really good,” adds Osborne. “But our ‘du jour’ concept is really great because  you can always try something different each time you come in.”

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