Farm Fresh Deviled Eggs


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Deviled eggs — they are a staple at pot-luck dinners and adorn many southern, holiday tables.  According to The History Channel, they are traced back to the fourth and fifth century A.D. “Deviling” was a term that referenced making food spicy.  Eventually after centuries of traveling around the world, the deviled egg became the creamy, paprika-laden morsels we know today.  There’s even a special dish made solely for their transport. 

I suggest using farm fresh eggs for any deviled egg recipe.  Not only are the yolks brighter and more flavorful, they peel easier, and usually have yolks that are more centered making your platter even more beautiful.  If you really want to throw your consumers off, use quail eggs.  They’re adorable and flavorful.  Just reduce your cook time to 3 minutes. 

For the most part, an egg is a blank canvas used to host a variety of ingredients. But in the spirit of history, I’m giving you a couple of options to spice up your deviled eggs.  And with the Spring weather, they fit perfectly in your soon-to-be-used picnic basket.  

Horseradish Deviled Eggs 

12 eggs
5 tbsp mayonnaise
1 Tbsp. fresh horseradish 
½ tsp. paprika
½ tsp. cumin
½ tsp. Worcestershire
½ tsp. lemon
Salt and pepper to taste
Garnish: fresh dill

Texas Deviled Eggs

12 eggs
4 Tbsp mayonnaise
1 Tbsp brown mustard 
3 dashes of hot sauce, such as Tabasco
2 Tbsp fresh squeezed lime juice (about ½ a lime)
½ tsp chili powder (plus some for garnish)
¼  tsp cumin
2 tsp. Fresh cilantro 
Salt and pepper to taste 
Garnish: Fresh jalapenos 


Hard-boil the eggs. Place one layer of eggs in medium sauce pan and cover the eggs with cold water. Bring to a boil over high heat; remove from heat and cover for 8-10 minutes. Cool, peel, and halve them; carefully remove the yolks. Reserve the whites. 
Combine the egg yolks, and all other ingredients (except the whites) in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
Evenly pipe or spoon the yolk mixture into the reserved egg white halves. 

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