I could easily have missed this recipe, it was in tiny print on a page with two other recipes and a giant photo of a hard boiled egg. I’m so glad I didn’t.
This recipe is from the April 2014 issue of Bon Appétit, an issue that’s worth the newsstand price if you’re not a subscriber. Three of the magazine’s staff members suggested ways to use hard boiled eggs leftover from Easter dyeing endeavors and hunts. This one came from Dawn Perry, the Senior Food Editor. Continue Reading →