Spring is egg season. There is a reason the Easter Bunny is carrying a basket of eggs. And it is the time of year when one has extra eggs to color or dye.
My birthday is in March. Ken makes me a souffle.
Most years I start with omelettes as we also have fresh spinach this time of year. Then when we have a social event I make deviled eggs. I follow Martha Stewart’s recipe. I have tried many but like that one best. Of course I substitute as needed.
I make my own mayonnaise and then make macaroons with the whites.
Then when we have goose eggs I branch out to custards. And today I made rice pudding. I use the recipe in General Mills Betty Crocker Cookbook for modern rice pudding as it uses cooked rice. Usually I cut the sugar by at least half.