Virginia willis' deviled eggs
Alcoholic beverages

By combining her Southern sensibilities with the restraint of her French training, Virginia Wills' deviled eggs just do everything right. There is a secret ingredient here, one that Willis picked up in culinary school: butter, just a tad. Mixed in while it's soft, it rounds and smooths over the more acidic ingredients and renders the filling creamy without overtaking it. A few classic players -- mayonnaise, dijon and cayenne -- hover at the edges, so the richness of the yolk still shines. A speckling of fresh herbs stirred in at the end lifts everything up. Adapted very slightly from <a title="Amazon: Bon Appetit, Y'all" href="http://www.amazon.com/Bon-Appetit-Yall-Generations-Southern/dp/1580088538?tag=food52-20" target="_blank"><strong>Bon Appetit, Y'all</strong></a>(Ten Speed Press, 2008)
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