12 Eggs uncooked

Makes 12 servings

From "Party Basics for New Nesters" by Maria McBride (Collins). Photo by Alison Rosa . Use your fingertips to gently crack apart the eggshell "like a little birdy trying to pick its way out," says McBride, a Murray Hill wedding planner and the wedding style editor for Brides magazine. "And if you break one, it's not very expensive to replace."

Place eggs in a saucepan with just enough space for them to lie together. Cover with 1 inch of room-temperature water. Bring to a boil, lower to a simmer and cook for 7 minutes. Remove and submerge in cold water.

Crack open the uncooked eggs, using a knife to gently tap open the top end of the shell. Pour out the egg contents and use or freeze. Place shells in a pot of water and bring to a simmer. Cool, clean and set aside.

Peel and dice cooked eggs and place in a large bowl. Add mayonnaise and celery and mix well with a fork. Flavor with mustard and salt and pepper to taste. Cover and refrigerate.

When ready to serve, remove the carton top. Spoon egg salad into each eggshell, and nest in the carton with a wooden spoon.

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