23 December
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In appetizer, Eggs, Gluten free

Tweet Spinach Bacon Deviled Eggs are an easy appetizer for your next potluck or get together. You know how deviled eggs are always the first things eaten at a party; with spinach and bacon, this version will go even faster. From “Deviled Eggs: 50 Recipes from Simple to Sassy,” by Debbie Moose (Harvard Common Press, 2004). Be sure to check out our interview with cookbook author Michael Ruhlman where he demystifies the egg: http://goo.gl/PhWIBc. 12 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl 1/2 cup frozen chopped spinach, thawed, drained and squeezed dry 1/4 cup mayonnaise 1/4 cup real bacon bitsRead More →

30 October
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In appetizer, Eggs, Main dish, Sandwich, Side dish, Vegetarian

TweetFor the bounty the Easter bunny brings, we also offer his classic recipe for egg salad with tarragon and chive and a modern egg salad with curry mayonnaise (homemade or storebought) and our favorite deviled egg recipes from local cookbook authors Debbie Moose and Sheri Castle. [gpp_icon type=”rightarrow”]Egg salad with tarragon and chives A classic version of the egg salad sandwich with tarragon and chives. From “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient,” by Michael Ruhlman (Little, Brown and Co., 2014). 3 tablespoons minced red onion 8 hard-cooked eggs, peeled and coarsely chopped Freshly ground black pepper Salt 1/2 cup mayonnaise 2Read More →