Today: A deviled egg to convince the doubters -- perfect for Easter brunch, dinner, and the unending glut of dyed eggs.
- Kristen Miglore, Senior Editor, Food52.com
Given our all-but-universal love for eggs, the deviled kind turn out to be strangely polarizing. Lukewarm feelings are not possible, only love or distrust.
>>RELATED: Browse through our egg recipes on FOOD52.
That's not to say that it's an even split. The few (like me, before I met this recipe) are suspicious of the whole sneaky feedback system of yolk-impersonating-yolk; the cold jiggly white. We're not about to pick one up at a party, because we know there's no turning back; no "just a taste"; no hiding a tooth-marked egg in shame. A deviled egg is a commitment.
But for the many -- the ones who see no problem with owning trays shaped like this, theRead More »from Genius Recipe: Virginia Willis' Deviled Eggs