"here is a lynne rossetto kasper recipe from "How to Eat Supper" - sauteed deviled eggs. perfectly executed by scot but when we make again i think i'll tweak her recipe to make the deviled egg filling a bit more zesty for my taste [you gotta have some sweet pickles in there, and dill wouldn't hurt either!]. we served them atop a salad tossed in a dressing using some of the mashed up eggs yolks."
Tuesday, June 16, 2009
scot's pan crisped deviled eggs