Tag Archives: deviled eggs

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.

Meal for the Men

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.

For lunch:

  • 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)
  • Deviled eggs laid by our silly old hens
  • Blackberry cobbler
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Paraguayan Corn Bread (Sopa Paraguaya)
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It was a challenge to fill a plate with neatly peeled eggs.  Although i set a couple dozen back, it was still not long enough for them to peel easily.  In other words, they are too fresh!
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Home picked blackberries with fresh ground wheat berries for the batter.  Yeah, and sugar, and honey, and butter, and milk, and baking powder, and cinnamon.

 

Deviled Eggs

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!

 

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