Why the obsession with deviled eggs, Mick? Because they are the perfect blank canvas for culinary creativity and they are DELICIOUS, that's why! At least they can be. When I meet someone who dislikes them, it’s usually a texture issue and that’s legitimate. Hard-boiled yolks in the filling can be grainy, overcooked whites can be rubbery, and without attention to balance of flavors, texture, and appearance, these would-be delights can be real downers. Don’t serve your guests an overly mayonnaised, gag reflex-inducing, yellow turd on the half shell. Serve them a treat they’ll be requesting as your signature culinary contribution to every holiday gathering, cocktail party, and funeral potluck you attend.

Deviled Egg-cellence

All illustrations by Sara Lautman.

Blogs by A. Mickey Dehn.