F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
“I can’t have a party without deviled eggs,” says Katie Lee, whose cooking often reflects her Southern roots. Here, she deconstructs the retro hors d’oeuvre, blending hard-boiled eggs with mustard and mayonnaise so it’s more like an egg salad that she can spread on toasts.