We don’t like eggs around this house, not scrambled, not omlettes, not over-easy. Oh, we’ll take them over-easy, but only because there are lingering memories of good times with egg breakfasts at dinky diners. It’s just not the same homemade, though.
We do like deviled eggs, however. Maybe it’s because the texture is different, sort of rubbery, and the addition of mayonnaise makes a satisfying mouth-feel afterward.
A friend told me his secret ingredient to perfect deviled eggs: tabasco sauce. And he was right. I use five drops of tabasco per egg, and the result is a tanginess without any spicy bite.
Give it a try. Perfect for picnics, or potluck at work. They’ll be gone in no time.