I'm going to a tapas potluck tonight. Scallops from Taylor Shellfish are the star of the show and fritters from a Red Cat (the famous pub in Brooklyn) recipe. Can't wait!
So, what am I bringing?
My kick-ass deviled eggs. I've said this before, but it bears repeating: I'm a fairly recent convert to the charms of these heavenly bites. It wasn't until I lived in the South that I got to taste deviled eggs as they were meant to be, the yolks turned velvety instead of gritty because somebody had the good sense to add a little butter. Be still my sluggishly beating heart.
Since my deviled egg epiphany, I've been playing around with making my own. It's harder than you think. The biggest challenge for me is peeling the eggs. It seems like those shells would slide right off, but no... They crumble and shatter into a million sharp little pieces that you have pick off the egg one by one by one until you're ready to SCREAM!
Please, somebody show me the way! How's it done? If you share, I promise to print my secret recipe for deviled eggs that have the power to make saints into sinners.