In the details: Deviled eggs on menus around town

March 28, 2012|By Richard Gorelick | The Baltimore Sun

Don't miss Susan Reimer's story in Wednesday's Taste section on deviled eggs. It's not about making them yourself. It's about ordering them up in restaurants.

They're quite the thing these days, and Reimer's story takes in the deviled eggs at Woman's Industrial Kitchen and Woodberry Kitchen, where Spike Gjerde is using a recipe borrowed, with a few tweaks, from his mother-in law.

"Otherwise, it is just the classic mayonnaise, Gulden's mustard, salt and pepper," Gjerde said.  "And a tiny bit of fish pepper powder that we make here."

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