Recipes of the Season
The following recipes are super-versatile. They could grace your Purim or even your Pesach table. They might even be candidates for an unusual shalach manos offering.
Before presenting my “eggciting” egg recipe, I’d like to weigh in on one of the most persistent kitchen controversies of all time: how to peel a hardboiled egg. You’d be surprised how strongly some people feel about their own tried-and-true methods. I have friends who swear by the running-under-cold-water method. Others make a pinprick or cut the egg shell in half and scoop out the inside with a spoon. (What? You haven’t heard of that? It is only for people who don’t care if the egg salad has crunchy bits of shell in it. I definitely do not recommend this method.)