Serious Eats: Recipes

Essentials: Stuffed Eggs

Since I don’t go to church and am not crazy about holidays whose secular celebrations feature chocolate and candy, Easter barely registers on my seasonal radar. If you, on the other hand, have a bunch of pastel hard-boiled eggs around, what a great excuse to make deviled eggs. I shop at the Greenmarket as much as I can in part because I feel bad for factory-farmed chickens, but the shameful truth is that my taste buds usually can’t tell that the farm-fresh eggs there are so much better, the way everyone always claims. Here, though, even I can’t help but appreciate the difference made by truly great eggs and homemade mayonnaise. Alice Waters’s stuffed eggs sound plain as can be, but I think they are really something special.

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.

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