Inspired by our harvest.
For our recent open house, Lynn did a great job with all the food. One of the big hits were her deviled eggs. Personally, I don't care for 'em, but hey, it's not about me, right?
So for those of you who enjoy deviled eggs, here's Lynn's recipe. Of course, when you make these, don't forget to use Hill Family Farm eggs. I guarantee they will taste even better!
Prep Time: 20 min Total Time: 45 min
Place eggs in a large saucepan and cover with 1 inch of room temperature water. Place the pot over medium heat and bring to a gentle boil. Once the water begins to boil, let cook for 6 minutes.
Remove from heat and cover with a lid for an additional 6 minutes. Rinse eggs with cool water, drain, and cool on the countertop. Peel the eggs within the hour. (Lynn feels the eggs are easier to peel if they are at least a week old.)
Rinse peeled eggs gently under cool water to remove any remaining shell. Cut eggs in half lengthwise, then remove the cooked yolks and place in a medium bowl.
In bowl with egg yolks, combine red onion, mayonnaise, dijon mustard, vinegar, salt, pepper, and cayenne. Mash all ingredients together well.
Arrange emptied egg whites cut side up on a serving tray. Spoon a little bit of the yolk mixture into each egg white half, dividing the mixture as evenly as possible between the eggs. Sprinkle tops with paprika.
Serve immediately or refrigerate until ready to serve.