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.
To see more of Prensky’s deviled egg recipes, check out this story.
Even if you prefer to arrange your deviled eggs on a cut-crystal serving platter, if you have to transport them to a potluck or party, you're better off with something a bit sturdier. This two-tiered storage and carrying container securely cradles up to 24 egg halves without smushing the filling.Buy Now ›
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...