From the March 2014 Our State Magazine "Updating a Classic: The Deviled Egg" by Wendy Perry.
If you're like me, you really love your deviled eggs. Ever notice how these are always the first to go at a potluck or buffet?
BREAKFAST DEVILED EGG-- Crisp bacon and mashed potatoes.
CAROLINA COAST DEVILED EGG-- Blue Crab and roasted corn.
SASSY HABANARO DEVILED EGG-- Habanero bread-and-butter pickles by N.C.-based Miss Jenny's Pickles. I kind of doubt I'd try one of these. I accidentally got ahold of a habanero once in a stuffed olive and hope to never do that again.
PIMENTO CHEESE DEVILED EGG-- Pick up your pimento cheese from Conrad & Hinkle in Lexington. I LOVE my pimento cheese.
TEXAS PETE DEVILED EGG-- Using Winston-Salem's Texas Pete sauce. Now, you'd think with a name like Texas, this is where it would be made, wouldn't you?
Devilishly Good, Ya'll. --RoadDog