Saturday, March 12, 2011

Farm Fresh Deviled Eggs

Here is an idea for a snack if you're feeling like you miss your mom.


6 extra large eggs (the best eggs you can get your hands on. Watch out for those egg scammers who sell you crappy eggs)
1 teaspoon Dijon mustard
1/4 cup mayonnaise (make your own, or purchase a trusted brand)
1 teaspoon finely chopped onion (and we mean FINELY)
1/4 teaspoon hot sauce (we used Harissa)
1/2 teaspoon soy sauce
sweet spanish paprika, or smoked paprika


1. Bring a large pot of water to a rolling boil. Gently place your eggs in the water with the help of a spoon. Be careful not to crack the eggs. Boil for exactly 12 minutes. Use a timer.

2. Run your eggs under cold water to cool and place in the refrigerator for one hour.

3. Crack and peel the eggs under cold running water. Make sure to get rid of all pieces of shell.

4. Gently slice each egg in half, lengthwise. Be careful not to break the whites. Remove the yolks and place them in a bowl. Place the egg whites on a plate and set aside.

5. In the bowl with the yolks, add all ingredients, except the paprika, and mash together with a fork for a very, very long time, until it is very creamy. Taste and adjust the seasoning.

6. Stuff the yolky cream into a pastry bag. Using a large star tip, fill each egg white half with the yolky creamy filling.

7. Sprinkle with paprika. Serve with pickled vegetables.

Bunny Bling Bling Tip: Don't eat too many eggs or you'll get the egg farts.

1 comment:

  1. I love deviled eggs!! They are one of my favourite things my mom used to make! She still makes them, but I no longer get to enjoy them. When will food-mailing be invented??