This is a delicious dish–and perfect to serve at a brunch. This version is an adaptation of a family favorite from my mom and a recipe described by M. F. K. Fisher in An Alphabet for Gourmets.

Now, as those of you who follow us regularly know, we normally post on Tuesdays, but I’m making an exception this week and putting this one up a day early–just on the off chance that some of you have an unusually large quantity of hard-boiled eggs that you’re looking to do something (a little more elegant than egg salad) with.

So here goes:

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