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...
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I pretty much use yolks, mayo(only Hellmans or Best Foods) pepper, sweet pickle relish. I fill the whites using a pastry bag and star tip. Because my pastry bag and tips are small I don't use bacon bits but the DGS loves them. I use paprika if dinner is fancy, if just us'uns not needed.
