For most, just the thought of deviled eggs brings back tragic picnic memories of strange slime and underwhelming flavors. But fear not! If you try the "Best Damn Deviled Eggs" from "Southern Boy/Deviled Eggspert" Hunter Lewis over at Bon Appétit, you'll be adding one stealthy ingredient: bacon fat. Now as far as flavor goes, this doesn't sound too bad. But do they beat Virginia Willis' famous deviled eggs? We might need an egg-off this Labor Day.
Beginning her journey in Pittsburgh, Jill started cooking before she could even reach her mother's countertop. When she's not testing out recipes on her willing, and hungry friends she is most likely buried in a book. Follow her: @JillDanielle
See what other Food52 readers are saying.