Stuffed Egg Salad

The hard-boiled eggs can be cooked and peeled up to 2 days ahead and stored in an airtight container in the refrigerator. The yolk filling can be prepared (without adding to egg whites) up to 1 day ahead and refrigerated in a covered container. The potato balls and cut vegetables can be prepared 1 day ahead and stored separately in airtight containers. Assemble the stuffed eggs no more than 2-3 hours before serving to maintain the best texture and appearance.

Once assembled, this salad is best consumed within 4 hours. If you must store leftovers, cover tightly with plastic wrap and refrigerate for no more than 24 hours. Note that the mayonnaise and vegetables may release moisture, making the presentation less appealing. The butter-based filling may also firm up in the refrigerator; allow to sit at room temperature for 15 minutes before serving.