Hints from Heloise

Here are two letters from readers about deviled eggs:

Dear Heloise: I found that serving my world-famous deviled eggs in paper cupcake liners makes them easier to grasp and to keep in place on a plate. Cleanup is a snap, too. — Peter in California

Dear Heloise: I have discovered the most wonderful tool for making deviled eggs. Previously, it was a labor of love to mash the eggs with a fork. A pastry blender cuts the time needed to blend them to seconds. I don’t make as many pies as I used to, but I do make deviled eggs for each holiday celebration. Now it is a much simpler task. — Sherrian Jones, Murphy, Texas