Last week, I made some truly awful deviled eggs. Way too much mayo, the wrong kind of mustard, too much salt, just wrong. Clearly, I needed a corrective deviled egg experience. Two tries later and I think I got it right. That or I've just had enough deviled eggs. Either way, here is what I decided: Maille French mustard--not too much--is the way to go. Voilà!
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2 comments:
mais oui!
YUM!
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