Devilled Eggs

The first recipe I'm presenting is Devilled Eggs, not necessarily because my recipe is spectacular (although it is simple), but to talk about how difficult it is to peel a hard-cooked Farm Fresh Egg. The eggs you buy from me are usually laid that day or the day before. As an egg ages, an air pocket naturally begins to form between the outer shell and the inner membrane. Fresh eggs have no such pocket and when hard-cooked in the first few days, will stick to the shell and make peeling nearly impossible, frustrating and result in unattractive devilled eggs. For any Farm Fresh Eggs you buy, where you know they are likely a day or 2 old, I recommend to either wait at least a week before making hard-cooked eggs or leave them out on the counter for a day or 2 at room temperature.

To hard-cook eggs, I place the eggs in a pot of cold water and slowly bring the temperature up to boiling. I will boil for 1 minute in a full rolling boil, then turn off the heat and cover the pot and leave it on the same burner for 10-15 minutes. After that, I will put them in the sink, remove the hot water and run cold water from the tap over the eggs to cool rapidly. When they are fully cooled down, I will crack the eggs and let them sit a bit longer in the water. Then I peel the eggs carefully from the large end, trying to get to the air bubble.

Devilled Eggs

(adapted from a recipe on pg. 56 of Company's Coming Pint Size Books by Jean Paré "Finger Food", Company's Coming Publishing Limited, 1993)

8 hard-cooked eggs, cut lengthwise, yolks removed

To the yolks add the following and mash together with the back of a fork...

4 tbsp. mayonnaise

1/2 tsp. dry mustard

1/4 tsp onion powder (0ptional)

salt and freshly ground pepper to taste

I like to put the yolk mixture into an icing/piping bag with a large star tip and fill the egg white halves, but you can also spoon it in. Garnish by sprinkling with paprika or chives or whatever is your preference. Refrigerate them for an hour before serving.