Perfect Deviled Eggs

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Any time I’ve ever made deviled eggs, I’ve basically spooned a gloppy mayo-yolk mixture into floppy egg whites and masked the ugliness with either smoked paprika (see here) or weird garnishes (see my Deviled Eggs Three Ways). The problem was always that filling: never stiff enough to pipe, always wet enough to spoon. This time around, I decided to change my game by deferring to a master chef’s technique; that would be April Bloomfield’s.

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2 Deviled Eggs for 3 People

Sometimes you have a negative restaurant experience that stays with you for a really long time after the fact. This is one such experience illustrated by a very talented illustrator: me.

This fall I went to a hip new restaurant, here in L.A., with my friends Jim and Jess. You might ask, “Which restaurant?” but I’m not sure I want to shame them so publicly. Maybe they deserve another chance. Maybe. Here’s what happened…

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Deviled Eggs, Three Ways

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There was the lobster salad, a big bag of potato chips and some cookies I’d received in the mail. Was that enough to feed four people? I’d need some kind of appetizer. I didn’t have time to go to the store. What did I have in my refrigerator? Pesto, a jar of cornichons, and Sriracha. And eggs. A plan began to form in my head, a plan involving eggs and THE DEVIL.

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