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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 June’s 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. More ... Cooking Articles


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