Some call them Deviled, but they seem straight from heaven if you ask me! Creamy and full of protein. They are so perfect for a gathering, but I sometime invite others over just so I can have a reason to whip them up. I hope the mailman doesn't get the wrong idea...
10 Pasture Raised Eggs
4-6 tbs. Home made Mayo
1/4 tsp. Onion Powder
1 tsp. Dijon Mustard
3-4 pinches Herbamare or Sea salt
White Pepper to taste
1 tsp. Vinegar of choice (I used wine vinegar this time)
1-2 pinches of Cayenne Pepper
Paprika and Chives for garnish
Pastry bag and fancy tip or ziplock
10 Pasture Raised Eggs
4-6 tbs. Home made Mayo
1/4 tsp. Onion Powder
1 tsp. Dijon Mustard
3-4 pinches Herbamare or Sea salt
White Pepper to taste
1 tsp. Vinegar of choice (I used wine vinegar this time)
1-2 pinches of Cayenne Pepper
Paprika and Chives for garnish
Pastry bag and fancy tip or ziplock
These are my favorite store bought pasture eggs. Of course the best eggs I've ever had were from a home in the country where the chickens were free running and had access to worm beds. Deep orange color and flavor out of this world!
If you can, grow your own, or find someone local who does. Night and day difference in experience! Which means probably in your health, too. City folk, you can find the ones in the photo at Whole Foods and some other health food stores.
If you can, grow your own, or find someone local who does. Night and day difference in experience! Which means probably in your health, too. City folk, you can find the ones in the photo at Whole Foods and some other health food stores.
Place the eggs in cold water and bring to a boil for 2 min.
Then take off the heat and let them sit covered for 20 min. this will yield very yellow yolks with no dark coloring.
Then take off the heat and let them sit covered for 20 min. this will yield very yellow yolks with no dark coloring.
pour all the hot water out and let cold water run over the eggs for 3-5 min. This helps the shells to separate from the egg.
Peel your eggs by tapping them to crack the shells. Then under water, separate the shell from the egg.
Be sure to get the thin skin just under the shell to come off. if you try to take the shell without this thin layer, you run the risk of more damaged flesh in the egg.
Be sure to get the thin skin just under the shell to come off. if you try to take the shell without this thin layer, you run the risk of more damaged flesh in the egg.
Cut your eggs length wise in half and remove the yolks.
Boy! Look at that color!
Boy! Look at that color!
Mix all the seasonings together with a fork until smooth. I HIGHLY suggest using home made mayo! Regular mayo is filled with poor quality oils and who wants to feel bad? NOT ME! I haven't yet found a store bought one that has my standard of ingredients.
It only takes about 8 min to make mayo. Invest in yourself!
It only takes about 8 min to make mayo. Invest in yourself!
Place your mixture into a pastry bag with a fancy tip or if you're in a pinch, just use a Ziplock baggie as I have shown here.
Cut a small hole by taking off one of the corners of the baggie. Make it big enough to get a fair amount of egg out.
Squeeze out the yolk mixture into each egg white boat.
Garnish with Chives only.
Or Chives and Paprika.
Mmmmmmmm!
Or Chives and Paprika.
Mmmmmmmm!
A travel tray can be very helpful. Even if you're not taking your eggs anywhere but to your fridge.
This one can carry: pies, cakes, cupcakes, eggs and veggies with dip. Fun and useful.
This one can carry: pies, cakes, cupcakes, eggs and veggies with dip. Fun and useful.
