The First Annual Good Morning Gloucester Deviled Egg Competition was a huge success. Five contestants turned out with some really great deviled egg recipes and presentations. Joanne Souza of Schooner Adventure and the winner of the Most Original said: “Deviled eggs are a mainstay. Peter (Souza) loves curry so that is a main ingredient.” Paul Frontiero, winner of the Most Like Mom’s category had never eaten a deviled egg, but obviously did his research. Some of his ingredients included garlic, red wine vinegar, miracle whip, mayo and hamburg sauce. Rocky Neck artist, Judythe Evans Meagher, winner of the Best Taste category says: “This is my mom’s old-fashioned recipe, but the decoration is mine. In truth, I don’t think there is any such thing as a bad tasting deviled egg.” Photographer and Graphic Designer, Kathy Chapman, winner of the Best Presentation Category says: “These are all vegetables from my garden – lettuce, tomatoes, nasturtiums, chives and cukes that I made pickles from.” Kathy moved to Gloucester from Boston last fall and has not looked back. Blue ribbon winners of the Best Overall Deviled Eggs, Gigi Mederos and Stevie Black made their award winning deviled eggs using farm fresh eggs supplied by Brian Linquata of Dogtown Pet Care, finely chopped red bell pepper, homemade thousand island dressing, chipotle powder, celery seed, fresh chopped basil, salt and pepper. Gigi has a trick to ensure that the eggshells are easily removed from the eggs after cooking. She removes them immediately from the cooking pot and covers them with ice, and then again after the first ice has melted. The shell then can be removed easily without sticking to the egg. Although she did not enter her deviled eggs, probably to save her husband from any accusation of impropriety, Sue Lovett did make a batch of her amazing garden fresh zuccini muffins.