Dear Reader: Thought I’d share this local find which combines many loves: chickens, deviled eggs, local shopping, and pretty dishware. I picked up this serving dish at a yard sale at my CSA farm when I went to get my weekly bag of veggie-goodness. The pretty edges and the hen on top (it covers a little bowl for additional appetizers or condiments) appealed to me, and since I serve deviled eggs quite often, I had to snap this up for the reasonable $10 price.
Below is a recipe for basic deviled eggs.
Basic Deviled Eggs:
Hard boil a dozen local eggs
Peel shells from eggs
Cut eggs in half lengthwise
Plop the yolks into a medium size bowl
Mix with mayonnaise (preferably homemade but otherwise “real” mayo–not salad dressing)
Add salt, pepper, chopped herbs to taste–I like chives or french tarragon or oregano.
Stuff egg white with the yolk mixture
You can sprinkle the top with paprika if you like a little more color.
Served up in a pretty, country dish like this one, your deviled egg appetizers will look attractive as well as delicious.