Here’s a portable egg favorite for those who like eggs and bacon for lunch or dinner (who doesn’t?) that’s certain to disappear at any gathering. The recipe comes from my friend Penny Perry-Hughes, co-owner with husband, Jerry, of Der Kuchen Laden, a first-rate kitchen shop located just across Main Street from Rather Sweet. As a student at London’s Le Cordon Bleu years ago, she remembers promising to bring her family’s prized deviled eggs to a party thrown by a group of fellow Americans. “My mother almost died laughing that I called from London to get her deviled egg recipe,” she says. Worst part was, Penny prepared the deviled eggs in advance, but got sick just before the party and couldn’t go. The eggs went without her, never to be seen again.
