Farm Fresh Deviled Eggs
We’ve said it before, and we’ll say it again: There is nothing quite so delicious as a farm fresh egg. Whether you like them scrambled or fried, baked as a quiche or folded into an omelet, they’re just so much richer, creamier, and I’ll say it, eggier than the older store bought eggs. Maybe that is why we love using them to make deviled eggs, one of our favorite and perhaps simplest farm fresh appetizers! Those vibrant, flavorful golden yolks just make the best filling. And they’re easier to make than you may think!
If you’re hosting family for Easter this weekend, or you just want to learn to make a delicious crowd-pleasing appetizer, we’re here to help! But there is a secret to making farm fresh deviled eggs: Truly fresh eggs are hard to peel because the air pocket hasn't developed yet. That is why for the best and the easiest deviled eggs, you should use eggs that are at least 1 week old for the cleanest peel. Trust us, this trick will save you a lot of time, heartbreak, and broken egg whites.
FARM FRESH DEVILED EGGS
INGREDIENTS
12 large farm-fresh eggs (we recommend using eggs that are at least a week old for easier peeling!)
Set them on the counter for 30 minutes before boiling so they cook evenly.
3 tablespoons mayonnaise
1 teaspoons Dijon mustard
0.5 teaspoons salt
0.3 teaspoons black pepper
0.5 teaspoons smoked paprika, for garnish
2 tablespoons fresh greens, finely snipped (We recommend our scallion microgreens, but you can use any variety, or top with chives, parsley, arugula, and more)
INSTRRUCTIONS
Boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from heat, cover, and let sit.
Ice bath & peel: Transfer eggs to an ice bath and let cool completely — this stops the cooking and prevents that gray ring around the yolk. Once cool, gently tap and peel under running water.
Halve & pop the yolks: Slice each egg in half lengthwise with a sharp knife. Pop the yolks into a medium bowl. Arrange the whites on a platter or deviled egg tray.
Make the filling: Mash the yolks with a fork until crumbly and smooth. Add 3 tablespoons mayonnaise, 1 teaspoons Dijon mustard, 1/2 teaspoons salt, and 1/3 teaspoons black pepper, freshly ground. You can add other spices if you wish, such as garlic, onion, and even hot sauce! Mix until silky and creamy — taste and adjust seasoning.
Fill the whites: Spoon or pipe the filling into each egg white half, mounding it generously. A zip-lock bag with the corner snipped makes a great DIY piping bag for a pretty swirl.
Garnish & serve: Dust each egg with a pinch of 0.5 teaspoons smoked paprika, for garnish for color and a gentle smoky note. Finish with a sprinkle of microgreens or the herb or chopped greens of your choice, finely snipped. Serve immediately or refrigerate before serving and enjoy!
