I will be at a pot-luck lunch on Easter and I am toying with the idea of trying these for the occasion instead of my standard deviled eggs. It sounds like they can be baked instead of fried. I can bake at my hostess's house but frying. sounds like a bit much. The other issue, would there be a problem in prepping these in the morning and then transporting for onsite baking maybe 3 hours later? Cooking on site seems like a better idea than cooking and reheating. Any thoughts or favorite recipes? I see quite a few here. I can give these a test run the week before once I have a plan/recipe.
How to turn your best fall vegetables into an all-in-one meal—no recipe required.
Stuffed Vegetables Without a Recipe
Peek into Julia Child's Life Before She Was Famous
Next-Level Banana Bread
Waffles for the 'Stranger Things' Premiere
Roll Into the Kitchen; Roll Out These 5 Indian Breads
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)