When we first purchased chickens we hadn't thought through the fact that we were 2 people with a dozen laying hens. That meant 12 eggs about every 26 hours. We certainly had no trouble finding people we could gift our beautiful eggs to, but we also wanted to come up with delicious ways to use some of the excess ourselves. I've always loved deviled eggs but when I came across this recipe and altered it just a tad, we both agreed that we had a winner on our hands.
Deviled Eggs
Makes 1 dozen
6 large eggs
2 Tablespoons mayonnaise
1 Tablespoon sour cream
1/2 teaspoon white vinegar
1/2 teaspoon mustard (Dijon, course or spicy brown all work well)
1/4 teaspoon granulated sugar or sweetener (I use coconut or date sugar)
1/8 teaspoon salt
1/8 teaspoon pepper
Cook the eggs. **If you're using farm fresh eggs the best way I've found to make peeling the cooked egg easy, is to keep the egg refrigerated until the water is boiling. Add the eggs, carefully, to the boiling water and continue.** (I boil mine on a soft boil, covered by 1 inch of water, for 5 minutes, remove from heat and let sit another 10 minutes - you can use your preferred method). Cool cooked eggs in cold water or an ice bath to cool.
Crack and peel the eggs. Halve each egg lengthwise and transfer the yolks to a medium-size bowl. Using a fork, lightly mash the yolks. Stir the remaining ingredients into the yolks. Fill the 12 halves with the yolk mixture.
Serve immediately or store in the refrigerator until serving.
**great additions are paprika, chopped fresh parsley, scallions, chives, tarragon or chervil sprinkled over the top**
