Not So Perfect (But Delicious) Deviled Eggs

One of my favorite things about being part of the Secret Recipe Club is getting to know new blogs. When I was assigned to The Egg Farm, I knew I found a new favorite blog. Mary is an amazing person. Over a decade ago she was diagnosed with a terminal illness that has since been upgraded to incurable and progressive. Yet, even still Mary knows how to enjoy life. Four years ago she bought a 5 acre farm in California and has been living there ever since.

With a blog called the egg farm, a lot of her recipes involve, of course, eggs! One of my favorite food groups. As always I had more ambitious plans. Mary’s Potatoes O’Brien and Eggs looks amazing and I’ve yet to attempt hash, like Mary’s Homemade Corned Beef Hash. Sadly, as with most best intentions, life gets in the way. The past few weeks have been a bit hectic and it doesn’t seem to be ending anytime soon. All good things of course–vacation, family visits, weddings–but less time to spend trying new things in the kitchen. For quick and easy I was instantly drawn to Mary’s Perfect Deviled Eggs.

Mary’s methods promotes the perfect deviled eggs. Tender eggs with bright yellow, centered yolks with creamy fillings. The trick is first to use slightly less than fresh eggs, as in not day of farm eggs and stand the box on their side so the yolks center and settle. Then boil briefly and steam the rest so the eggs don’t knock around too much while boiling. Sadly, my eggs didn’t turn out quite as beautiful as Mary’s, though I think just as delicious.

Not So Perfect Deviled Eggs (adapted from The Egg Farm) Makes 12 egg halves

6 large eggs
1/2 c mayonnaise
1 tsp celery salt
1/2 tsp garlic powder
Small pinch cayenne pepper
Paprika for garnishing

Place eggs in a medium saucepan and cover with one inch of water. Bring to a rolling boil, then remove from heat, cover and let sit 20 minutes. Cool eggs by running under cold water for 5 minutes or letting sit in an ice bath.

Makeshift pastry bag

Peel eggs, slice in half and transfer yolks to a small bowl. Mash yolks with a fork until crumbly. Add mayonnaise, celery salt, garlic powder and cayenne and mix until smooth. Pipe filling into egg whites. If you don’t have a pastry bag, just fill a small sandwich bag and cut off the corner. Dust eggs with paprika and keep chilled until serving.

22 thoughts on “Not So Perfect (But Delicious) Deviled Eggs”

Melissa, thanks so much for your lovely post about the Egg Farm and my deviled eggs! I think your eggs look great and I know they taste good. I think I’ll wander around and find out about eating local in Brooklyn.

Again, thanks.

Mary

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Melissa Brody on August 18, 2014 at 7:32 am said:

Thanks for the kind words Mary. I loved exploring your blog but was pretty bummed I didn’t have time to try a more intricate recipe. But I will be back! You’ve gained a new reader and I can’t wait to try out some of your other recipes
maryobrien3985 on August 18, 2014 at 11:33 am said:

Awesome! Hubby has been encouraging me to create a “favorites” list but I like them all! 🙂

That’s the great thing about deviled eggs, they don’t have to be perfect, they taste so good they could be green and no one would care. =o)
Great tip on cooking them! Genius!
http://makingmemorieswithyourkids.com

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Melissa Brody on August 22, 2014 at 2:41 pm said:

Thanks Erin. Genius tip credit goes to Mary over at The Egg Farm http://www.theeggfarm.com/

I love devil eggs! Look delicious!!

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Melissa Brody on August 22, 2014 at 2:41 pm said:

Thanks! They go quick in our house. 🙂

I love deviled eggs sooo much…definitely one of my favs! 🙂 Visiting from group A

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Melissa Brody on August 22, 2014 at 2:56 pm said:

Thanks for stopping by. No shame in loving deviled eggs. Can’t get enough.

I never get tired of deviled eggs and yours look perfect, perfect for my tummy!

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Melissa Brody on August 22, 2014 at 2:57 pm said:

Rhonda–my heart stopped for a minute. I first read your comment as “never tried” deviled eggs”! That would be a very sad thought.