Try Luxe Deviled Eggs for New Year's Eve
Can’t figure out how to kick off your super-fancy New Year’s Eve dinner? Take a cue from Edward Lee and Kevin Ashworth of Louisville’s 610 Magnolia by starting with a basic, and piling on the luxe ingredients. Lee and Ashworth top a deviled egg half with togarashi-seasoned steak tartare, then add a garnish of fried shallot to add contrasting crunch. A heaping spoonful of spoonbill caviar makes it extra Champagne-friendly, perfect along with a toast to the last meal of 2017.