Old fashioned egg salad with an updated, gourmet twist! I love to serve this on thinly sliced baguettes with a dollop of caviar or olive tapenade. Far more impressive and tasty than plain ol’ deviled eggs when bringing for a potluck or serving as an…
Welcome to my first WRECIPE WEDNESDAY column! You may wonder why I consider cooking to be something that adds ‘life to my years.’ Well, I’m glad you asked! This column is not about the ‘rush something to the table after getting home from work’ kind…
