It’s spring! And there’s Easter and Passover and Persian New Year and bunnies and eggs and it’s all a big fertility Pagan thing. But I don’t care what you do or don’t celebrate as long as there are eggs somewhere, because eggs are badass any way you serve it up. There’s no dogma in an egg except deliciousness. I mean that is unless you’re stealing eggs from the nest of an endangered bird or a penguin, and then you’re totally going to hell. Because penguins are ridiculously cute and the world clearly needs more American Bald Eagles.

Deviled eggs, in particular, seem to really be having a moment right now. In the last few months I’ve had them about a hundred different ways, and the one at Freddy Smalls was fantastic. It’s called “buffalo deviled eggs”, and is made with Point Reyes blue cheese, celery, CP’s hot sauce and a CRACKLIN on top. Yes, a motherloving cracklin. For those of you who aren’t from the rural south or from Texas, a cracklin is fried chicken skin (or sometimes pork skin) and it’s/ they’re divine. From what I understand, which let’s face it is not that much, cracklins are also a Kosher thing called Gribenes and are a byproduct of schmaltz preparation (and schmaltz is even tastier than it is fun to say). AND they’re also Kosher for Passover.