home cooking recipes                                            home cooking recipes

A good egg

Story and photos by Angie Sutton


Spring is a time of renewal! I love getting into the vegetable garden for the first time and tilling up the soil after its long winter rest. The robins gather around and wait for an unsuspecting earthworm to appear on a dirt clod making a nice afternoon snack. I sit for a moment on a tree stump in the sunshine and daydream about what I might want to plant. This is my favorite time of year.

Spring is a time of regeneration and birth in the Midwest. A drive down the country road puts a smile on your face as young calves are kicking up their hooves. Fields are full of winter wheat popping through the earth and reaching toward the sky. Pastures are revitalized after prescribed burning. Soon we will be celebrating Easter and digging out those plastic eggs for hunting.

My family loves eggs in just about any form. One of our favorite additions to Easter-day lunch is deviled eggs, although they rarely make it to the table! Here are a few hints for successful hard-boiled eggs.

Eggs that are intended for hard boiling should be seven to 10 days old, according to the American Egg Board. I personally find that Grade AA large eggs are the best for presenting beautiful deviled eggs because their albumen (white) is thick and firm which holds the yolk nicely centered.

To hard boil eggs, place them in a saucepan in a single layer. Add cold water to cover the eggs 1 inch above and put them on the stove over high heat just until boiling. Remove from the burner and cover the pan tightly for 12 minutes. Immediately drain and run under cold water. Place eggs in a bowl of iced water and refrigerate for an hour before peeling. If you have difficulty peeling the shell away, attempt to peel it under cold running water. This is the best time to peel them since the inside has contracted away from the shell.

The American Egg Board states that in the shell, hard-boiled eggs can be refrigerated safely up to one week but once eggs are peeled they should be eaten that day.

For deviled eggs, I cut the eggs in half lengthwise immediately after peeling and remove the yolk. A quick way to mix the yolks with other ingredients is to place them in a plastic storage bag, seal it and gently squeeze the bag with your hands. Let the mixture chill in the refrigerator for an hour and simply cut the corner off and pipe it into the hard-boiled egg whites. The American Egg Board recommends eating deviled eggs within 12 hours.

Here are a few of the delicious deviled egg combinations we like to make. Each recipe starts with a dozen hard boiled eggs, peeled and halved lengthwise. Cover and refrigerate the whites until ready to fill. With a fork, break up the yolks until fluffy and then whip up one of these flavor-packed fillings for the perfect treat!

Classic with Malt Vinegar

This variation is a bit like the classic my grandma made but kicked up a bit with the malt vinegar.

To the yolks, add:

1/2 c. mayonnaise
1/4 c. chopped sweet pickles
2 Tbsp. malt vinegar
2 Tbsp. grated onion
1 tsp. dry mustard

Mix together, fill egg whites and garnish with 1/2 teaspoon sweet paprika.

Pimento Cheese

What doesn’t taste better with cheese added? This variation tastes almost like a pimento cheese sandwich.

To the yolks, add:

1/2 c. grated cheddar cheese
3 oz. cream cheese, slightly softened
1/4 c. mayonnaise
3 Tbsp. diced pimentos, drained
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. ground black pepper

Mix together and fill egg whites.

Sour Cream and Bacon

Hands down my family’s favorite combination!

To the yolks, add:

1 c. sour cream
5 slices bacon, cooked crisp and crumbled (reserve one slice)
Pinch of ground red (cayenne) pepper
1/4 tsp. salt
1/8 tsp. ground black pepper

Mix together, fill egg whites and garnish with reserved bacon.

Creamy Herb Deviled Eggs

Ranch dressing and dill weed are the key to the garden fresh taste of these eggs!

To the yolks, add:

1/4 c. prepared ranch salad dressing
3 Tbsp. plain Greek yogurt
2 tsp. Dijon mustard
1/4 tsp. ground black pepper
1/4 tsp. dill weed

Mix together, fill egg whites and sprinkle with additional dill weed.


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