At our rural Vermont home we raise ducks and chickens. When spring and summer hits, the birds start laying eggs again. We always end up having way too many eggs on hand, so when we're invited to cookouts or holiday events, I almost always choose to bring deviled eggs@ The traditional deviled egg recipe that I use calls for mayonnaise and yellow mustard. But I also like this French Deviled Egg recipe. It's a little bit different, using a combination of creme fraiche and Dijon mustard. ... Continue Reading
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