Buffet eggs

These are my favorite scrambled eggs. The white sauce, flavored with chicken bouillon, keeps the eggs creamy and moist. It's a tasty twist on a morning mainstay.

Creamy deviled eggs with crispy bacon, lettuce and tomato. These are as cute as they're crowd-pleasing. Perfect for gatherings.

NOTE: This is how I make the perfect hard-boiled eggs. Place the eggs in a large sauce pan with cold water. Add enough water that the eggs are fully submerged. Over high heat bring the water to a rolling boil. Once the water is boiling, remove the pan from the heat, cover and let sit for 12 minutes. Run cold water over the eggs and peel.

These little tender morsels of eggy delight became wildly popular post World War 2, but what most don't know, the preparation of these savory filled bites hails from early Roman times where eggs were cooked and filled with delicious spicy sauces.

photo by Noah Wolf Photography

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