It’s that time of year again — deviled eggs weather is back. Picnics, now, are even plausible and get ready for lots of backyard barbecue smoke. Not that winter is terribly inappropriate for making one of my favorite (read: Cheap! Easy! Quick!) party snacks. But sometime hovering around Easter, when there’s not much else to play with other than chives, just seems more fit. Let the Devil in.
It’s an Easter egg hunt of an entirely new brand: guess the country of inspiration! When I was describing my idea for three variations on deviled eggs, it occurred to me that I was pinning three East Asian cuisines to each version: China for the one with five-spice and scallions, Japan for the one with wasabi mayonnaise, and Thailand for the red curry and lime juice one. “Are you going to stick flags in them?” my friend asked, nonchalantly. Nah, … Read More