This weekend was the Fourth Annual Deviled Egg Pageant and, of course, I competed yet again. Previously, I made Taco Deviled Eggs, Roasted Garlic Deviled Eggs, and Dill & Stone Ground Mustard Deviled Eggs. Every year, the competition gets even more cutthroat, and I wanted to step into the realm of sweet deviled eggs. I started with a recipe that I found for goat cheese deviled eggs and began to brainstorm on what would go well with goat cheese. I decided on a honey drizzle and my partner (who entered an amazing tiramisu deviled egg this year), suggested that I top that with crushed nuts. Thus, these beautiful deviled eggs were born. This recipe makes 20 deviled eggs.