After the successful deviled egg recipe in The Splendid Table's How to Eat Supper, I was excited to try the Sardinian version on the opposite page of the cookbook. Boiled eggs always tend to happen toward the latter life of a dozen because I know I can get away with boiling all of them at one time. In this case, I boiled some a day or two ahead of the game and kept them in a sealed container in the refrigerator until I was ready to make this recipe. Pre-boiled eggs takes at least 10 minutes off the prep time.

The results were only slightly surprising. While we enjoy boiled eggs and like them warmed in the skillet before serving, we aren't exceptionally fond of fried foods. Although I only use olive oil, I still feel that the eggs have enough cholesterol we shouldn't add to it. Although it was a new and different experience for us, I think I will stick to the pan-fried version in the future.

The cost to make this recipe was very similar to the cost to make the Pan-crisped deviled eggs, the major difference being the Buy One, Get One Free package of English muffins versus a bed of lettuce.