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Party Chef is looking for: (1 recommendation)
Shorecook>>>

Recommend a recipe

Last updated: Jun. 17, 2013 5:17 pm
Posted: Jun. 14, 2013 12:03 pm
 
Commented by: Party Chef
Jun. 14, 2013 12:06 pm
I'm making your MIL eggs for tomorrow. The eggs are cooling in the water now. Do you think I should assemble now or can I do tomorrow? Will the flavors meld better if I made them while still warm? Thanks! Bonnie
Comments:
Party Chef
Jun. 14, 2013 12:09 pm
and will you be mad at me if I topped with fresh chives instead of green olives, pleeeze say no!
 
SHORECOOK
Jun. 14, 2013 2:29 pm
Hi Bonnie! Sorry I'm so late today. What I do is to make the filling the night before and fill the eggs the day of the affair. Be sure to keep covered so they don't get a "crust". I don't put on the paprika until ready to serve. So they look neater. Sometimes I just skip it. Of course I wouldn't be mad if you used fresh chives. The olives add a saltiness to it so you might want to do a taste test for salt. Thanks for choosing my recipe and I look forward to your review! Have a great day!
 
Party Chef
Jun. 14, 2013 3:08 pm
Hi SC! Sorry, I'm in and out here tonight setting up for the big to do! I made the eggs and peeled them. Would it be ok to mix up tomorrow?
 
SHORECOOK
Jun. 14, 2013 3:18 pm
Sure! I have even made them with store bought hard boiled eggs so I know you'll be fine. Enjoy your big bash tomorrow! Wishing you sunny skies!
 
Party Chef
Jun. 14, 2013 3:29 pm
Your a peach! Matter of fact I'm making these for my MIL!!
 
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