We're going to a potluck Halloween party on Saturday. I'm bringing pasta stuffed with cream cheese, roast beef, onion, mushroom and garlic, with brown gravy. I told my husband this and he said, "I want to bring deviled eggs."
Now, since his birthday is November 1st, I will also make some deviled eggs. But I really wish he could have told me this a week ago! lol.
We go through 2-3 dozen eggs per week here, so they are always quite fresh, and you can't count on store-bought eggs to be as old as the law allows. We'll be buying fresh eggs tomorrow for deviled eggs.
Anyone tried to "age" eggs, by putting them in a very warm place - I have a couple of shelves near our woodstove - or...?
Thanks. Don't wanna disappoint DH, who thinks, incorrectly, I am the goddess of cooking.
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