Hope you all have a wonderful Easter weekend, we have brunches galore and are hoping that the current soaking conditions have blown over by Sunday. In addition to munching on chicken and potatoes last night, we did a little egg dying - and by a little I mean over two dozen.
Now to turn the little gems into deviled eggs for Sunday's said brunches. Wishing there was a way to do so and keep the pretty shells at lease partially intact. Suggestions?