Punched up with fried onions and lox, deviled eggs will be the hit of your next picnic or brunch.
Deviled eggs have gotten a bit of a bad rap over the past few years. They're often seen as dated or retro. And eggs have certainly been demonized for their cholesterol levels (though the science of that is questionable). Well I'm here to bring deviled eggs back to every barbecue, brunch, picnic and Shabbat meal you host. But not the boring old kind. My version gets a flavor boost from fried onions mixed right into the yolks, and a splash of color and fun from tiny strips of lox laid on top. The perfect appetizer, with just a little bit of Satan in them.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.