I've been asked to bring deviled eggs to an Easter brunch. While I own a deviled-egg plate, I don't think I've made them since the 1960s. Does anyone have any feelings about the addition of butter (as in the Virginia Willis Genius Recipe). Or any other thoughts about deviled eggs in the new millennium?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.