I know I told you my days of late have been
a blur of butter and a
plume of winter spice but I didn’t forget that December is as much about cocktail parties as it is about cookie swaps. And cocktail parties need
snacks. They need bacon-wrapped dates and
stuffed mushrooms, shrimp cocktail and
parmesan biscotti. They need
elegant little toasts and
spanakopita triangles. And they need deviled eggs. In fact, I’d argue that without deviled eggs, it’s actually no party at all.
Of course, to make devilled eggs, you need to make peace with peeling hard-boiled eggs and I want to tell you, I’ve spent a lot of time peeling hard-boiled eggs, mostly ineffectively, and have come up with several theories that since I have the mic, I will now bore you and the rest of my audience with:
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