Deviled Eggs – Newest Recipe

In my quest to use more local and less processed ingredients in making meals, I’ve updated my previous deviled egg recipe with this one which does not need Worcestershire sauce or Bragg’s Amino Liquid.  There is too much soy in our lives and there is no need for it.  Especially given the proliferation of genetically engineered soybeans.

Deviled Eggs

Ingredients:

  • 12 large eggs (hard cooked)*
  • 4 tablespoons mayonnaise
  • 2 tablespoons mustard
  • 1/2 teaspoons sea salt
  • 1/4 teaspoons black pepper
  • 1 tablespoon lemon juice

Directions:

Peel hard cooked eggs, slice in half lengthwise and remove yolk to food processor or mixer (or smash by hand with a fork).  Place the egg white halves on a plate or special deviled egg plate or container.  Smash the yolks to fine pieces and remove to a bowl, then add the remaining ingredients mixing thoroughly.

You can then spoon a bit of the yolk mixture into each egg white half or use a pastry tube for a more decorative look.  Cover, refrigerate and use withing a couple days.

Clearly, i don’t have all the ingredients local – we cannot grow lemon trees in our north Missouri, Hardiness Zone 5B.  (Find your hardiness zone here at Stark Bros Nursery.)  So, i’m sure looking for suggestions for a suitable replacement.  Salt and pepper is also a work in progress.

*Tips:  Remember to use 7-10 day old eggs for easier peeling.  Allow them to come to room temperature before cooking.  Place in a pan and just cover with water, place on a lid, then bring to a boil, turn off the heat and let stand in hot water for at least 20 minutes.  Drain and cool before peeling.

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