I recently tried my first deviled egg. I’d always avoided them like the plague because I knew that their suspicious filling involved mayonnaise. And I just cannot abide by that. But not too long ago (though it feels like forever after 3 months of quarantine), a friend convinced me to try one. The restaurant that was serving them didn’t use any mayo, so I begrudgingly said fine. Lo and behold, it was pretty good! And because I’m never not thinking up new recipes, I wondered how I could put my own spin on this classic dish. And then it hit me. I could make Turkish deviled eggs!