Deviled Eggs

While i’m making devilled eggs for Refuge Ministries in Mexico, MO, this is a great opportunity to not only share my recipe, but also talk about food.  Like most real food, there is little NO waste when preparing eggs.

For the meal today, I’ve hardcooked 5 dozen eggs – that’s a total of 60 eggs and of those 17 ‘failed’ which is to say there is some reason they don’t qualify for use as a devilled egg – might be the shell split, the yolk busted free, or it’s just misshapen.  Whatever the reason, even when the eggs are sufficiently aged (eggs peel better when they are at least a week old), sometimes they just don’t serve this purpose.  But don’t throw them away!

 

devilled egg makings 002
Here’s those ‘failures’ perfectly suited for chopping and using for roast beef, tuna, or salmon salad.
devilled egg makings 001
Normally i use organic brown mustard and organic lemon juice, but i was out.c,xms

5 thoughts on “Deviled Eggs”

    1. Boom! How’s that for cool. If you can’t find Bragg’s Liquid Aminos, i add about half again as much of Worcestershire and then add a pinch of salt. The Bragg’s is very salty, so i never put in additional salt when using it.

      Liked by 1 person

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