They’re one of the all-time cliché potluck contributions — deviled eggs. But the convergence of a party invitation from our neighbors Chris & Glennis’ with a surplus of eggs from our 20-some-odd chickens proved to be more of a temptation than I could resist. You could say the devil possessed me.
Catalan deviled eggs
The first time I’d done something like this was for one of my fancy XX-course New Year’s Eve dinners — a version a few years back with a Spanish theme. I created a deviled egg of sorts, the hard-boiled yolk blended not with mayonnaise and Dijon mustard but rather with those pillars of Spanish cooking: lots of olive oil, garlic and pimentón. More
skinny girls & mayonnaise 