Put a dent in your egg stash.
Either way, you may find yourself with a lot of eggs about to expire.
Even thoughrefrigerated eggs stay fresh for several weeksbeyond theirsell-by or expiration date, they don’t last forever.
Greg Dupree, Prop Stylist: Chelsea zimmer, Food Stylist: Claire Spollen
We have several more ideas for using up those extra eggs.
Each dish really lets those extra eggs shine, ensuring no pricy egg is left behind.
The fact that this recipe uses up six large (and precious) eggs is just a bonus.
VICTOR PROTASIO
The hard-cooked egg yolks are mixed with Greek yogurt.
verify you have eight large eggs on hand, as well as French bistro-style ham and peppery arugula.
If you like spice, a few dashes of hot sauce is a must.
Greg Dupree
It’s a fantastic way to serve a crowd, and easy to make, as well.
verify you have at least six large eggs for this versatile beauty.
To use evenmoreeggs (three more, to be exact), considermaking your own pasta from scratch.
Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
Classic Deviled Eggs
Deviled eggs aren’t just forEaster brunch.
This recipe, which includes four different deviled egg toppings, uses 12 eggs and has something for everyone.
Serve this assorted platter at your next big brunch or party, and your guests will love it!
Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
And the best part is it comes together in 15 minutes and in one pan.
Victor Protasio
Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire Spollen
Greg DuPree
Victor Protasio
Greg DuPree
Greg DuPree
Gemma Comas
William Meppem
Charles Masters
Caitlin Bensel
