Green-Goddess Deviled Eggs
The Whelk, Westport, CT
This has been the breakout year for deviled eggs, forgotten except in southern and midwestern kitchens. I ate them across the country, but none came
close to this complex and captivating variation: yolks mashed and mixed with a homemade green-goddess dressing (creamy, tangy, and once as beloved as ranch), then stuffed into egg-white halves. The dish gets better. The eggs are topped with two elements similar in texture but opposite in character—crunchy, sweet pickled onions and crunchy, sweet baconlike guanciale. Or you can have your deviled eggs with fried oysters on top. Both are right.
