Easter is this weekend, and for many families, decorating eggs and staging a fun Easter egg hunt is a fun part of the observance of the Resurrection. You can find simple and elaborate egg decorating kits at grocery stores and food specialty shops, but
Deviled eggs are on the menu, but this week, we show you how to bake the eggs in their shells instead of boiling them. It is a simple procedure that works just as well. To bake eggs in the oven, preheat to 300 degrees, then place eggs in a muffin pan
Peel eggs carefully and pat dry. Slice eggs in half lengthwise. Remove the yolks into a large bowl and mash slightly, reserving the whites on a platter Add mayonnaise, mustard, caper liquid, salt, and pepper and mix with a fork until blended and creamy.
Chef Lindsay Autry makes deviled eggs so jazzy, they may outshine your best Easter basket on Sunday. Autry, who just launched a local catering venture called Fin & Feather, stars in Wednesday's Food & Dining cover story on brilliantly hued deviled eggs.
Gourmet versions of deviled eggs are showing up on restaurant menus well-dressed with fancy ingredients, such as shaved truffle, Kalamata olives and jalapeño shrimp. While dyeing and decorating eggs for Easter this year, reserve a few for the recipes