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Making things you don’t like

True confession time: I don’t like deviled eggs. In general, I’m not a big fan of hard-boiled eggs; I don’t like the taste or the texture of the yolk. Most of my encounters with deviled eggs are at parties: they look fancy and I suppose are a “visual treat” on a food table, but I always take a pass on them.

Sometimes I try making a dish that I don’t like, just to help me understand why I don’t like it and to see if I can turn it into something I do like. My conclusion from my recent foray into deviled eggs: most people make them very badly. It turns out it’s incredibly easy to get rid of the characteristic egg-yolk taste. Vinegar and mustard help a bit, but the secret ingredient turns out to be dill. Dill pairs extremely well with egg and really softens the taste without overpowering it.

And now I understand better my aversion to most caterer-supplied deviled eggs: they basically just mix the egg yolk up with a bit of mayonnaise, whip it up, and stick it back in the egg white cup. Fast, easy, and yuck.

Don’t be afraid to try making a recipe you don’t like. You may learn a lot. I do.

Peace, love, and biscuits,


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