It couldn’t be easier, but it makes all the difference.
Simply Recipes / Getty Images
Ive never met a deviled egg I didnt like.
He recommends using a coarse finishing salt like Maldon, though he says kosher salt works, too.
Simply Recipes / Getty Images
This idea makes a ton of sense.
We season our egg yolks, so why not season the whites as well?
In fact, my favorite kind of deviled eggs are the ones in which the eggs are lightlypickledbefore deviling.
Simply Recipes / Getty Images
I love the tangy flavor that a soak in a beet-pickle brine lends to the egg.
I steamed, cooled, and peeled a half dozen eggs, then popped the yolks into a bowl.
I wanted to keep things relatively simple for this batch, so I went with aclassic Dijon-and-paprika recipe.
The result was a perfectly-seasoned egg that had a little more oomph than your typical devil.
