I’ve written before about how I’ve learned to like different foods over the years and how each year opens up a new window of culinary adventures as I discover a new ingredient to play with and explore. Sometimes that discovery is a food like shrimp or sweet potatoes that can be used in a wide range of ways, other times it’s a condiment like Oyster Sauce or Hot Sauce that really only has so many applications in life.
The thing I hate about deviled egg recipes is that the entire idea is completely and utterly flawed. Let me explain why.
Recipes call for a certain number of hard boiled eggs. But…what size eggs? Large? Medium? Jumbo? Even then, who decides what qualifies as each of those sides? All of my hens are considered “large egg” layers, and yet, it’s not uncommon for me to see two eggs from the same breed of chickens where one egg is literally twice the size of the other..