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This Recipe Will Take Your Deviled Eggs Up A Notch

At Finch & Fork in Santa Barbara, chef James Siao is reimagining all your favorite American classics with a California spin—including deviled eggs. Instead of a sprinkling of paprika, he tops each half (colored bright pink, thanks to a beet brine) with smoked trout, olive relish and sharp pickled shallots. And though this recipe is a bit more complex than your grandma's, the eggs can be made well ahead of time and garnished right before serving...

This Recipe Will Take Your Deviled Eggs Up A Notch

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