It is a great way to utilize eggs in case you have too many.
- Just boil the eggs, I usually take “the oldest” ones, place them in a cold water, bring to a boil and turn off the heat. After 15-20 minutes place them into cold water and peel. Do it under the running cold water if needed.
- Put boiled eggs into a nice jar, cover with Piedmont sauce (click on the link to see how to make it) and keep them in a fridge for a couple of days before serving. Serve cold or room temperature.
Great party snack or lunch, nice addition to your cheese board, can stay in your fridge for a couple of weeks, easily transportable.
