Deviled Eggs
Mark and I both grew up with a lot of deviled eggs. Years later, every time we went home for big family gatherings, it was a guarantee that there would be a couple of variations waiting at the buffet. Our favorite type is one with a bit of heat, a little crunch, and a touch of tang. Pieces of egg yolk should still be visible under the sprinkle of paprika. Texture and tang are essential for a memorable deviled egg.
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