Classic, Old-Fashioned Deviled Eggs, here garnished with capers and a light dusting of paprika
A recent poll on my social media author’s page confirmed something that any Southerner already knew: it isn’t Easter dinner down South if it doesn’t begin with deviled eggs. But it also gave away something I’ve long suspected: that the affection for these morsels has no geographical limits. They may come in and out of “fashion,” but they’ve never lost their front and center place on Easter’s table all across the country. Read More