What do you do with an abundance of farm fresh eggs? Devil them! Even if you're not supposed to. I'll explain: The shells don't come off fresh eggs as easily as they do older eggs. And to devil eggs, you gotta get the shells off. Now, they'll come off, but they'll probably take a hunk of the egg with them. They still taste the same, they just don't look as pretty. But it doesn't bother me--they're called deviled eggs, not angel-ed eggs. And when you have an overflowing basket of eggs in the fridge, pretty doesn't matter. It's using up the eggs that's important. So here's how I deviled a dozen of them!
1 dozen eggs 1/4 cup mayo 1/4 tsp mustard
1 tbls pickle juice 2 pinches fine sea salt 1/2 tsp sugar
24 round bread and butter pickle slices sprinkle of paprika
Put eggs in a pan and cover with water. If you're using fresh eggs like me, dump a bunch of table salt in the boiling water with the eggs. It helps the shells peel off easier. Bring to a boil, then cover and remove from heat. Let sit for 13 minutes (I learned this from Martha Stewart). Drain hot water then cover eggs with cold water.
1 tbls pickle juice 2 pinches fine sea salt 1/2 tsp sugar
24 round bread and butter pickle slices sprinkle of paprika
Put eggs in a pan and cover with water. If you're using fresh eggs like me, dump a bunch of table salt in the boiling water with the eggs. It helps the shells peel off easier. Bring to a boil, then cover and remove from heat. Let sit for 13 minutes (I learned this from Martha Stewart). Drain hot water then cover eggs with cold water.
Pick out an egg and tap it several times on the side of the pan while turning it. this creates small cracks in the shell, and helps it peel better. Find the big end of the egg, then take a teaspoon and whack it. This pops the air bubble and gives you a little space to wedge that spoon underneath the shell. Turn the spoon so the curve matches the curve of the egg and slowly slide it between the egg and shell. Continue sliding it around the whole egg, you'll have it peeled in no time. If you're using fresh eggs like me, don't worry if it gets stuck. Dip it in the cool water to reduce the friction.
Once all the eggs are peeled, dry them and slice them length-wise. Scoop out the yolks into a small mixing bowl, then mash them into crumbles with a fork. Add the rest of the ingredients, except pickles and paprika, and blend well. Get out a platter and start filling each egg white with an overflowing scoop of filling. I use the teaspoon from earlier, but you could pipe it in with a pastry bag if you want to get fancy! Lay each filled egg on the platter and when they're all done, sprinkle with paprika and top with a slice of pickle. That's it! They're so tasty, no one will even notice if they're a bit rough around the edges!
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