The 'Deviled' is in the details
Deviled Eggs: The perennial Easter dish has evolved into different versions over the years. What's your favorite? Our current favorite: Egg-faletta. The hard boiled yolks are crumbled into the oliv...
Forum Discussion
mrquacker wrote:
Mayo and Paprika, maybe a touch of mustard. I've been dying the whites, with food coloring, for a more Easterly look.
Never heard of that sounds like a great idea! :C
