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...