|Party Basics, Style Recipes and
Favorite Sources for Special Occasions
Perfect for brunch, egg salad served in egg-shell ramekins and offered to guests from an egg carton tray is a cheerful way to begin a meal. You’ll need 18 dozen eggs to get started –six to boil, one dozen to use for serving the egg salad. (Freeze unused raw mixed eggs in an air tight container for later use.) Top with caviar or chopped chives and serve with wood paddles or canapé forks.
Tip: Gently crack the narrow end of the egg using the edge of a butter knife, making a little “x” then pick open the top third of the egg shell. Before filling with egg salad, gently simmer empty egg shells in water to protect against salmonella.