Deviled Eggs Four Ways From Alison Gowans
Alison Gowans of Cook Club explains cooking as flavor exploration rather than strict rule following. She emphasizes tasting spices, pairing them with ingredients, and embracing experimentation despite occasional disappointing results.
Deviled Eggs Get a Twist for Easter Cook Club
A writer on the gazette site explores reimagining a perennial Easter staple. The piece notes the recipe video and chemistry behind ingredients, then keeps basics in view while inviting experimentation.
Deviled Eggs with Avocado Bacon and Salmon Variations
Classic deviled egg recipe with mayo and mustard plus optional twists. Variants include avocado lime mix with cilantro, bacon tomatoes chives, capers lemon zest and salmon lox, finished with paprika and herbs. Avocado version should be prepared and served immediately.
MENTIONED IN THIS ARTICLE
Salmon Fox
Hellmann
Duke
Pimento Cheese, Southern Staple and Augusta Masters Spotlight
The pimento cheese sandwich links Southern hospitality to annual Augusta Masters menus. A centuries old staple across 16 states, the mix blends cheddar, pimentos, mayonnaise and seasonings. Cooks debate mayo brands, texture, and add ins from bacon to pickles as they keep tradition alive.
MENTIONED IN THIS ARTICLE
Mason-Dixon Line
Easy Pimento Cheese Spread Recipe Variation
A straightforward pimento cheese mix blends 8 oz extra sharp cheddar with 2 oz cream cheese 1/2 cup diced pimentos 3 tbsp mayonnaise and chili flakes. Chill to improve flavor and store up to one week, as adapted from Matt and Ted Lee via The New York Times.
MENTIONED IN THIS ARTICLE
Duke’s
Hellmann’s
Matt and
Ted Lee
The
New York Times
Also Mentioned on This Page
Cook Club
Alison Gowans
Liz Zabel
the Gazette
Thegazette.com
Living
Pittsburgh Post-Gazette
TNS
Lee Brothers