We usually have a large group of family and friends over for the Easter holiday and take days to marinate our huge boneless leg of lamb. You’ll love this recipe for the holiday!
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Chef Jill makes a delicious recipe for Pan-Crisped Deviled Eggs on Easter! It turns out that pan-crisping the deviled eggs gives them a delicate, crunchy skin which is a beautiful change in texture from the smooth and creamy egg.
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