Delicious Deviled Eggs

Eggs really are one of the world’s most perfect foods. They’re loaded with nutrients your body needs in a nice compact package. Eggs contain good fats, protein, minerals and vitamins – including choline, which is important for your brain. And don’t forget to eat those yolks – scientists now tell us that the cholesterol we eat doesn’t have an impact on our blood cholesterol levels, as previously thought. I have borderline high cholesterol and have always been concerned about egg yolks because of their high cholesterol content. How happy am I to learn than scientists have de-bunked this theory. (Don’t believe me? Read what the experts are saying about eggs.)

raw egg

To make a great deviled egg, you have to start with great eggs. Choose local fresh-from-the-farm eggs if you can. Pastured free-running eggs are the way to go. (For help with all those crazy egg terms, like cage-free, natural, and free-range, click here).

I often use Feather Ridge Farm’s free-running Omega 3 eggs, and I love buying Cricket Creek Farm’s eggs in the summer at the Downtown Pittsfield Farmers Market.

Next, you need a perfect hard-boiled egg. You want those perfectly yellow yolks for a great deviled egg.

Slice the peeled hard-boiled eggs in half (boil as many or as few as you like – today I boiled 5 eggs).

halved hard-boiled eggs

Pop out the yolks into a bowl and mash them with the back of a fork. Lay your halved whites on a plate or platter (I use these nifty stackable deviled egg trays – I bought two sets and you can click them together).

ready to be filled

Add a dollop of mayo and a bit of dijon mustard and mash it all together to form a mostly smooth filling. Sorry folks, but deviling eggs is not a science – start by adding a little of each (more mayo than mustard – I’d say about a 5:1 or 6:1 ratio) and begin taste testing. Season with salt and pepper to your liking.

deviled egg ingredients

deviled egg filling

Spoon filling (or pipe with a pastry bag if you’re feeling fancy) evenly into yolks. Sprinkle with paprika. Tonight I was feeling rebellious and used smoked paprika instead. Deviled eggs will keep for several days in the fridge tightly covered.

filled eggs in tray

There are many variations on deviled eggs. Feel free to get creative with different flavors and garnishes! I made bacon deviled eggs for our holiday party and they were a hit and rather festive looking, too.

bacon deviled eggs

This page contains affiliate links. If you purchase a product through an affiliate link, the price you pay will remain the same, but Roudabush Real Food Revolution will automatically receive a small commission. I appreciate your support and your purchase helps to spread the word about the real food revolution. Thank you!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s