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.
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.