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
I've always made them with Miracle Whip instead of mayo, plus some dill relish and dried dill spice. Recently, I've been leaving out the relish and topping them with hot chow-chow. There are never any left after family get-togethers. Excellent!
