So satisfying is that one or two-bite morself of silky, cool, creamy goodness that is a deviled egg. They are the perfect party mate ... the one nearly everyone grabs for, the one that doesn't break the budget, and the one that's stood the test of time, happily showing up on plates and never considered passé. The deviled egg is infinitely customizable and perfect no matter the time of year. So get on with it, and make some deviled eggs!
It's rare that I bake. This, most friends know. I think it has something to do with the requirement for precision. You can't just 'wing' a baking recipe the same way you can something you cook. I know that's a sweeping generality ... you can certainly wing it with some aspects of baking (sub dried apricot for dried pear! add nuts! put some cocoa in it! add some fresh herbs! you get the idea), but if your measurements for baking soda or flour or the number of eggs is off, it can be a collosal fail. And I don't like to fail. Nor do I like the constraints of following a recipe to the tee. So, anyway, that's why I don't bake often. However, once in a while the urge hits me, and a recipe inspires me, and off to the oven I go! These little gems would work out nicely as muffins or a larger loaf. The only way to better these is a touch more lemon zest and blackberries than the recipe calls for. Otherwise, enjoy (this one is from Bon Appetit)!