You may, given the season, happen to have several hard-boiled eggs literally lying around your house. Or, should you not be bunny-inclined, you may simply be in the mood for a very rich, creamy, mushroomy and bacony egg dish. This one from the Junior League of New Orleans’ 1972 Plantation Cookbook has been on holiday tables in Michelle’s family for decades.
We modernized it a bit this time, using less bacon and cheese and more interesting mushrooms. Still, Oeufs aux Champignons are to deviled eggs what Vegas is to your corner lottery kiosk—ramped up, camped up and oozing with excess. Leave the cream eggs, chocolate bunnies and Peeps in the basket, and give your Easter eggs the resurrection they deserve.