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Deviled Delights

May 15th, 2018

The chickens are laying like champs right now, which means we are flush with eggs. When you have chickens, there’s always that balance between having enough chickens to get the eggs you want in the winter and being overrun with eggs in the summer. I’d rather have a few too many than not enough, I barter with them, the dog LOVES them, and we eat a lot as well. Having a large cache of eggs, means I can take deviled eggs to events.

This past weekend, I made three different vareities: Smoked Salmon Stuffed Deviled eggs (from The Herbal Kitchen), Wasabi deviled eggs (adapted from a Martha Stewart Recipe, I soaked the eggs in soy sauce for a few hours before cutting/stuffing), and my own recipe made with eggs I pickled in homemade pickle brine.



They were all a hit, everyone had a favorite, mine were the pickled ones with the little violets on top. I’ll definitely be keeping these recipes in my rotation for years to come. As always, with fresh eggs, steaming is the only way to get them to peel beautifully, here’s my blog post on how to do that.

Are you a deviled egg fan? Do you have a favorite recipe?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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