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.
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.)