Deviled Eggs Done Right

Virginia Willis, a French-trained chef (southern gal) has achieved perfection. Her recipe includes a “secret ingredient” made with Dijon, mayo, white pepper and a “little butter” that is garnished with chives and tarragon. When served at my house, these are the first to go. 1 dozen egg halves will serve 4-6 people. 1 dozen $12
Can’t beat nibbling a deviled egg and sipping a Classic or Dirty Martini, French 75 or 76 or a Cosmopolitan.