Just 5 days till we're all in Deviled Egg Heaven at Supper on South St.
I'll be guest bartending.
12 different Eggs will be available.
$1 a piece, or 9 for all 12 halves
Sly Fox cans will be on hand. $3.
In Yesterday's Inquirer, Rick Nichols details (with the help of Chef Mitch Prensky) the art of making the perfect deviled egg.
Just look at all that endorsement!
See you there.
Maybe I'll wear yellow if I can find some in the midst of the big move!