PG TESTED

Blame it on that famous bunny, but more eggs are sold in the weeks leading up to Easter than any other time of year. This individually portioned hors d'oeuvre -- served in dainty egg shell cups -- is perfect for the Easter buffet table. Simply nest them in the bottom of an empty egg carton or place them in a ceramic egg holder.

The recipe originally called for an ounce of kelp caviar, a product made from seaweed, but that was difficult to find in the Pittsburgh area. So we substituted Wasabi Tobiko, or flying fish roe flavored with Japanese horseradish ($7 for 2 ounces at Penn Avenue Fish Company). It was just as green and provided a nice spicy bite.

-- Gretchen McKay, Pittsburgh Post-Gazette

• 18 eggs
• 1/4 cup mayonnaise
• 2 stalks celery, finely diced
• Salt and pepper to taste
• Favorite mustard
• Plastic wrap
• 1 empty egg carton
• 1 ounce kelp caviar, or some other "green" variety
• 12 small wooden spoons

Place 6 eggs in a saucepan that allows the eggs just enough space to lie together. Cover with 1 inch of room-temperature water. Bring to a boil, lower heat to a simmer, and cook for 7 minutes. Remove eggs from water and submerge in large bowl of very cold water to chill.

Crack open the dozen uncooked eggs, using a knife to gently tap open the top end of the shell. You'll want to preserve 2/3 of the shell intact. Pour out the egg contents and set aside. (If lightly beaten together first, the eggs can be frozen in an airtight container for later use.)

Place the empty shells in a stock pot water bath and bring to a simmer. Remove from heat, cool and clean. Set aside.

Crack cooked eggs, peel, and discard the skins. Place cooked eggs in a large mixing bowl. Use a knife or mezzaluna to dice them, add 1/4 cup mayonnaise and diced celery and mix well with a fork. Flavor with salt, pepper and mustard to taste. Cover with plastic wrap and refrigerate until serving.

When ready to serve, spoon egg salad into each eggshell, top with a 1/2 teaspoon of caviar and nest in the carton with a spoon to serve.

Makes 12 servings.

-- "Party Basics for New Nesters" by Maria McBride (Collins, $39.95)