Friday, April 22, 2011

A Recipe For Easter: Deviled Eggs

Longer days and warmer temperatures has gotten our hens back in the habit of cranking out eggs. As they glean bugs from lush spring grass and forage for worms and little seeds, their yolks have taken on a deep shade of orange.
Easter is a time to reflect on Life both religiously and earthly. We stuff Easter baskets with chocolate eggs and marshmallow peeps to represent the new life many of us will be celebrating this weekend. While your kids run around fishing brightly dyed eggs from bushes and secret hiding places, here is a recipe to help with the loot.
Deviled eggs have always been a favorite of mine. When a tray of them appear at a picnic or party I get weirdly excited. This may be because they are such a rare treat. It's not often I make them just for the fun of it. But I should. They are so easy, economical and quite possibly the perfect snack. Great for diabetics and all the rest of us, nibbling on a pastured deviled egg will deliver a healthy dose of omega 3 fatty acids, vitamins A, B, B12, D, E and K, folic acid, 7 grams of protein, iron, phosphorus, calcium and important heart and brain healthy cholesterol. Can't get that from a handful of goldfish crackers.
So don't toss all those hard boiled eggs once the fun is over. Whip them up into a healthy treat. Happy Easter!
May there be reminders of newly emerged life all around you.

Deviled Eggs: (this recipe can easily be doubled)
*6 eggs from pastured chickens
*1/3 cup homemade or high quality mayonnaise
*1 1/2 Tablespoons dijon mustard
*1 Tablespoon very finely minced onion
*1 Tablespoon very finely minced celery
*pinch cumin
*sea salt and pepper to taste
*paprika and chopped chives for garnish

Place whole eggs in a saucepan. Cover eggs with cool water. Place over medium-high heat and bring to a boil. Reduce heat to a gentle boil and cook for 12 minutes.
Remove from heat. Rinse eggs under cold running water. Once cooled, crack and peel away shell. Rinse eggs to remove any shell bits. Towel dry.
Using a sharp knife, slice each egg lengthwise in half. Gently remove yolks and place in a medium mixing bowl. Add all other ingredients except the paprika and chives. Whip until smooth.
Spoon or pipe mixture into well of each egg white. Top with a sprinkle of paprika and garnish with chopped chives. Chill covered until ready to serve.

Note: You can add any spices or fillings appealing to you. If using very fresh eggs, add a splash of white vinegar to boiling liquid to help encourage shell to more easily peel away from egg.

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