With mostly freshly picked home grown vegetables, I assembled Israeli Salad sans the peppers (my plants were started too late), then spruced it up a bit with sliced hard cooked eggs from my dear Welsummer ladies. Had some mushrooms that needed using, so sliced a couple of those as well to add.
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.
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.
Allen is working his calves today and Monday (mine are tomorrow) – it’s time for their second round of vaccinations and some fall calving cows need pregnancy checking. Weather is perfect except super windy. My job is to prepare lunch for the guys for whenever they arrive. It’s ready now (11:30), and i was notified that they’ll be in probably about 1p. Hopefully, all will go smoothly.
Beef short ribs offered with BBQ sauce
Homegrown slow simmered green beans with onions and garlic
Paraguayan Corn Bread (this is a new recipe for me i’ve made a few times this week – adding this one to my lineup and will post recipe soon)
While i’m making deviled 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 hard cooked 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 deviled 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!