Virginia willis' deviled eggs

Alcoholic beverages
virginia willis' deviled eggs

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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