Thanks for the suggestions! I will probably toss them out for the birds. Honestly, I had no idea the birds would eat them. Seems a bit cannabalistic, but if it makes them happy..... Back to the stuffed eggs. The servers told me they were the absolute first to go. I had them on a silver platter lines with watercress to keep them from sliding around, and a half sheet pan witht he back-ups to reload the tray. The party started at 6:00 PM and they were completely gone within an hour, and that was with LOTS of other food available. I had people I didn't know coming up to me to compliment me on the best stuffed eggs they had ever eaten. I had made them for the Retro cocktail party a month ago and they went over really well there too. Ruthanna, the whole party was a success including the flaming pineapple! Thanks! So I had lots of happy people last night and will have lots of happy birds today. Thanks again for the suggestions! A

This recipe is a T&T one, and everyone adores it. Well, almost everyone. DH doesn't because he doesn't like caviar. But try it...uses 4 hb eggs. Avocado and Caviar Pie I donÂt know who created this recipe, but I wish I could take credit for it! IÂve been making it ever since my days with Judith at the Chicago Caterers. It takes a few minutes to put together, and it costs a few pennies, but it¹s a real crowd pleaser. Write more textures. Softness opulence what? Chef June Jacobs, C.C.P. Makes one 7-inch pie Ingredients: 1 package unflavored gelatin 1/4 cup cold water Egg Layer: 4 hard cooked eggs, chopped 1/2 cup homemade mayonnaise (see Basics) 1/4 cup chopped parsley 1 large green onion, chopped pinch of salt dash of hot pepper sauce pinch of white pepper Avocado Layer: 1 medium (9 oz) avocado/diced 1 medium (9 oz) avocado/pureed 1 large shallot, chopped 2 tablespoons fresh lemon juice 2 tablespoons homemade mayonnaise 1/2 teaspoons salt dash of hot pepper sauce freshly ground black pepper Sour Cream & Onion Layer: 1 cup sour cream 1/4 cup chopped onion 4 ounces black, red or golden caviar (I don¹t think I¹d use Beluga for this, but almost anything else goes. Actually, I prefer salmon roe for its unctuousness.) Fresh lemon juice one thin slice lemon Pam a 7-inch springform pan. Soften gelatin in cold water in measuring cup. Liquefy gelatin by setting cup in pan of hot water or in microwave for about 20 seconds on low. Egg layer: Combine all ingredients with 1 TABLESPOONS of gelatin. Taste and adjust seasoning. Neatly spread egg mixture into prepared pan. Smooth top. Avocado layer: Combine all ingredients with 1 TABLESPOONS gelatin. Spread evenly over the egg layer. Sour cream layer: Mix with rest of gelatin. Spread over the avocado layer. Cover pan tightly with plastic wrap and refrigerate overnight. Just before serving, place caviar in fine sieve and rinse gently under cold water. Sprinkle with lemon juice. Drain. Spread evenly over sour cream. Garnish with a thin slice of lemon. Nancy

The biggest complaint about the "Eggies" that I've read is 4 parts per unit. Really, is that necessary? Anyway, you do need to spray them. I've seen a lot of complaints that they leak. I imagine you need to really crank them down to seal. Other things I've read and learned about eggs. First, NEVER boil them! People insist you need to boil eggs. It should only be a simmer. For a variety of reasons, including the boiling makes them jump around and crack which causes problems. And I use the method of bringing them to a simmer and shut off the heat and let the water cook them. Start running cold water into the hot and let it pour out and do a couple flushings with cold water then peel. I don't usually keep hard cooked eggs around but seldom have major trouble with shells. Vinegar might help but too much makes for a sulphur smell. Baking soda changes the pH and helps, and a little salt generally helps for the coagulation that the vinegar is supposed to assist. Peeling techniques vary too but I see so many people who insist on snapping off little pieces rather than actually peeling them. They bang away on the counter and break the shell into hundreds of pinhead size pieces and then complain that "it's hard to peel eggs!" Well DUH! Of *course* it will be when you do that! LOL Crack the egg, best to do it on the large end to use the air pocket to help you. Get a hold of the membrane - many try to leave it as part of the egg. Go slowly and let the suction release and as the air gets in there it always makes it easier for me. Trying to remove little bits and pieces of shell is a PITA. It takes a whisker of patience but I can usually remove the shell in 3-4 pieces. Easier peeling and easier cleanup too. There's a "On TV" gadget out there that is a big plunger thing that works much like the blowing of eggs. I guess if I'm eating the egg myself, to try blowing it isn't a big deal but I don't really like someone else spitting on my eggs. Though reviews of that haven't been the greatest either, it'd be a lot easier to clean than 4 pieces of "eggie" per egg! There's also arguments out there about cooking in plastic but I won't go into that. I usually can taste plastic from things but I might be more sensitive than others. All in personal preference. I don't really mind peeling eggs when they're cooked right, have good eggs for peeling and have a little luck. Seems like there's always one or two in there that are tough to peel no matter what you do. Also, if I just want some chopped egg in a salad or something, I usually don't simmer (never boil) them. I'll fry an egg and chop it up to add. Or even microwave it. Which reminds me, my sister and her boyfriend bought those microwave egg cookers. I use a little glass Pyrex dish.

Marilyn_Sue. I didn't peel the eggs that I cooked in the toaster oven - that might well be a contributing factor to those wanting to cook them in a toaster oven. I can't have the yolks (yet I also can't have the pasteurized egg whites sold in the cartons) so I scoop out the cooked yolks (I know - such a waste) - but what can you do. Despite having perfect blood pressure and cholesterol, I do have bile gall stones - but have never had an attack. I am now obsessed with them since nothing will be done about them unless I have an attack. I wish I had never had the "other" test that revealed them. Dairy is expensive in Canada - and of course I buy organic eggs - have to watch out for the added Omega 3 - but at least 2 or 3 at a time is still a cheaper source of protein, considering the price of meat in Canada. Next time I cook them in the toaster oven I will try and peel one. One thing I did notice though is making sure I get them out on time - otherwise they can be a bit tough.