A Deviled Egg
Is in the Details
By Melissa Clark
It's an odd happenstance when chocolate cake inspires a recipe for deviled eggs, but so it went a few weeks ago.
I was daydreaming about the usual warm-weather pastimes of picnics, barbecues and all the al fresco dining denied to us during Junes reign of rain. Burnished visions of burgers, hot dogs even ants seemed as impossible as a sunny forecast. Those visions were making me hungry.
Sure, I could fry up a burger or broil a frank in my kitchen. But without the smoke of the grill imbuing the meat, it might just make me sad.
A platter of deviled eggs, however, with their creamy yellow yolks dusted with paprika, would satisfy both my nostalgia and my appetite.
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