Recipes for Easter Brunch

Goat cheese and chives are mixed into the filling of these eggs, which are then topped with asparagus for a touch of spring.

Mitch Prensky, chef-owner at Supper (now closed) in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with goat cheese and chives, then scooped into the hard-boiled egg whites and topped with asparagus, for a springtime riff on deviled eggs.... Read More