"DevilledEggs" news and stories

SoCal Burger. Photo: Yogma/Flickr

• In search of the best burger, the Times talks to a slew of gourmet chefs about the recipe for patty perfection.
• The Jets and the Sharks aren't the only ones busy with turf wars -- old-school food vendors are battling a growing onslaught of gourmet street fare on the streets of New York. To top that off, six have been arrested on permit-fraud charges.
  
• Move over foie gras -- seal meat, served in Montreal, is the food world's latest faux pas.
• Restaurants in France breathe a sigh of relief as the meal tax falls from a whopping 19.6 percent to the more reasonable 5.5 percent.
• Beans and rice, as seen through the eyes of Joe Quintana, executive chef at Rosa Mexicano.
• "Twelfth Night" fans rejoice: Central Park's Delacorte Theater now offers a whole realm of food beyond the usual pretzels and hot dogs.
• The Minimalist makes some flavored oils.

I love devilled eggs.  They are like perfect bites of protein goodness. I'm so obsessed with devilled eggs that my friend even gave me a carnival glass egg tray for a birthday one year. (Carnival glass is another obsession.)

A friend of mine embellishes her eggs with chopped shrimp or smoked salmon and dill, a habit she learned while living in Denmark. They are delicious that way, but sometimes I just want the classic, simple treatment. I add mayonnaise and Coleman's English Mustard to my mashed hard-boiled egg yolks, and sometimes a splash of vinegar for kicks. Then I pipe or spoon them into the egg white "shells." I love them sprinkled with cayenne (for zip) or paprika, old school-style. How do you make your devilled eggs? Got any secrets to share?