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The Best Deviled Eggs

By Tia Ohm

What if I told you, there is a method in boiling the perfect egg? That you can avoid the gray yolk in replace for a solid orange color that makes the creamiest deviled eggs yet? Once we discovered this method of boiling eggs, we have not gone back. And we’re so excited to share it with you. This recipe may look complex, but really is quite easy. We did not want to scare you away by adding horseradish or sun dried tomatoes because then the kids wouldn’t eat it (though that might be tasty). We did however add some pickle juice and Dijon, the two must-haves when it comes to this dish, plus a few extra ingredients for the best combination yet. A classic dish perfected over the years, and a wonderful addition to your Easter dinner this year. Enjoy!

What You’ll Need:

  • A dozen (or so) pastured eggs (the fresher, the harder to peel)
  • 3 T mayonnaise, (look for those made with organic olive oil or organic grape seed oil)
  • 2 tsp Dijon mustard
  • 2 tsp pickle juice
  • 1 T freshly squeezed lemon juice
  • 1 heaping T freshly chopped parsley, plus more for garnish
  • 1 T freshly chopped chives
  • sea salt and freshly ground pepper to taste
  • dash of cayenne pepper
  • 1 radish, halved and sliced thinly to garnish
  • paprika, for garnish

What to Do:

  1. Place eggs in a medium sized sauce pan and cover completely with cold water. (I can’t emphasize the cold enough; this will effect the cooking time if you do hot water)
  2. Place over a medium-high burner and bring to a rolling boil.
  3. Right when water begins to boil rapidly, turn off the heat and cover. Let sit for exactly 10 minutes.
  4. Once timer is up, drain water and fill with cold water and ice to cool. Let cool for at least 10 minutes or until ice is melted.
  5. When eggs are cooled, peel the shells and discard (our chickens love eating these!).
  6. Half the eggs and scoop the yolks out into a small bowl. Place the empty whites on a serving tray.
  7. Add all ingredients (except those for garnishing) into the bowl with the yolks and mash with the back of a fork until creamy.
  8. Using a spoon, scoop about a tablespoon (maybe less) of the yolk mixture into the crevices of the egg whites.
  9. Chop more parsley and thinly slice the radish for garnishing.
  10. Sprinkle a bit of paprika first, then place a slice of radish, then the chopped parsley onto each egg.
  11. Serve immediately or allow to cool in fridge for a bit.

  Bonus: Use the Naturally Dyed Easter Eggs for fun and colorful deviled eggs! Note: you can replace the chives for green onions, or the parsley for dill, and get creative by adding some hot sauce or chopped pickles for a nice addition.

Makes double the amount of eggs you use. For example: a dozen eggs makes 24 deviled eggs.