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Photo: Claire Lower If there is one thing I will not stand for, it is slander against deviled eggs. They’re the perfect little handheld appetizer. Kitschy but not gimmicky, small yet substantial, and near endlessly customizable. They also taste good. You can keep them simple with mayo, mustard, and paprika, or dress them up with bacon, pickled vegetables, and even caviar. If you want to really lean in to the kitsch, you can pickle the eggs with beets to give them a deep, ruby hue. But still, there are people who don’t want to fuss with the deviling (and heathens like my boyfriend who flat out refuse to eat them). I wouldn’t go so far as to call deviled eggs “labor intensive,” but there is some labor involved. Cooking and peeling the eggs, mashing the yolks to make the filling, then piping or spooning the filling back into the whites—it all takes time. If you do not have that time, or are dealing with a crowd of deviled-egg haters (and don’t have time to get new friends), consider the un-deviled egg. The un-deviled egg—or deconstructed deviled egg—has all the flavorful components of a deviled egg, only they aren’t all mashed together. The benefit for you, as the host, is that they are very easy to make and serve, as your guests do the assembling. (Un-deviled eggs are so easy to throw together, I often eat them for breakfast.) This makes them perfect for Easter Sunday, a day you might […]