Party Basics, Style Recipes and
Favorite Sources for Special Occasions

Egg Salad

Tin Can Vases

Monogram Coasters

B&W Oilcloth Table

Raspberry Ice Cubes

Blue Water Centerpiece

Easy Flower Centerpiece

Sun Tea

Acrylic Napkin Ring

Tin Lanterns

Colorful Disposables

Photo © Alison Rosa

Egg Salad

Perfect for brunch, egg salad served in egg-shell ramekins and offered to guests from an egg carton tray is a cheerful way to begin a meal. You’ll need 18 dozen eggs to get started –six to boil, one dozen to use for serving the egg salad. (Freeze unused raw mixed eggs in an air tight container for later use.) Top with caviar or chopped chives and serve with wood paddles or canapé forks.


Bulk wood spoons:
Birch wood spoons:

Tip: Gently crack the narrow end of the egg using the edge of a butter knife, making a little “x” then pick open the top third of the egg shell. Before filling with egg salad, gently simmer empty egg shells in water to protect against salmonella.