Culinary Adventures with Camilla

Ask anyone and you will get a family-favorite recipe for deviled eggs. Trust me. They are easy to make, portable, and almost universally adored. I myself have even taught a version at a kids' cooking class at a local museum when we made Cracked China Deviled Eggs . I have also shared recipes for Umami Deviled Eggs ,   with miso and picked red onions; Herbed Deviled Eggs ; and Bacon & Bleu Deviled Eggs , yes, bacon makes everything better, right?! But most versions are fairly similar and include egg yolks and mayonnaise. For the antipasti course for our  Ab Ovo Usque Ad Mala  Thanksgiving menu, I was inspired by this passage in Crystal King's  The Chef's Secret* -  "I slaved over...eggs stuffed with their own yolks with raisins, pepper, cinnamon, orange juice, and butter" (pg. 200). No mayo, huh? Challenge accepted. I have never piped my deviled eggs, but I wanted these to look extra pretty. I'll probably do that from now on; they looked great an...

This post is inspired by this giveaway ( here ) and this recipe from A Literary Tea Party: Blends and Treats for Alice, Bilbo, Dorothy, Jo, and Book Lovers Everywhere by Alison Walsh.* Speaking of Alison, you can find her on Facebook , on Twitter , and on Google+ . When the author posted in a group to which I belong, and invited us create one of three recipes, I was immediately intrigued by her Cracked China Deviled Eggs recipe. And I knew it would be the perfect 'no cook' recipe for a kids' cooking class that I was teaching at a local children's museum. I love when things like this align. The book is not yet released, but it will be available on June 5th. I've pre-ordered mine already! You can see her recipe below. I didn't change a thing. It was perfect as written. But, when I described the eggs to my family (who are on a school trip), they insisted that I make a batch for them, too. So, not only is this recipe terrific as written, I made it twi...