From Our Editors
As noted in the Memphis Flyer, Sascha Parker made her first batch of unorthodox deviled eggs––topped with bacon, lettuce, and tomato––as snacks for her officemates. Friends and coworkers snatched up additional batches by the dozen, and as her egg-based treats took the Memphis area by storm, she was practically forced into business. Today, as the owner of Eggcellence, she has expanded her repertoire, drawing from a life's worth of cooking experience and a degree from L'École Culinaire, to create even more experimental morsels. Her spiced deviled-egg combinations include the barbecue with smoky barbecued chicken and cabbage, the Hawaiian with pineapple and teriyaki-glazed Spam, and the California with crab and avocado. Each is handcrafted from fresh ingredients, though Sascha limits her treats to three toppings to keep flavors bright.