THEN

I was born in North Carolina and spent the first 35 years of my life there. Some of my best qualities stem from growing up in the south, like my warmth and friendliness, hard work ethic, and deviled eggs* recipe.

* Boil eggs, peel, slice in half. Remove yolks and press through a potato ricer. Mix pressed yolks with a scoop (official measurement) of Duke’s mayo, blob (precisely) of French’s mustard, salt, pepper. Put in Ziploc bag, make a small cut at the bottom corner, pipe into egg whites. Take a two-finger pinch of paprika and lightly dust tops of eggs (do not shake it on, that’s too much).