Deviled Eggs

Because we always have a lot of fresh farm eggs, we make these more often than just the traditional time at Easter.

Like any other recipe, these are easy adjust to what you like by just adding in or leaving out whatever ingredient. What is shown below is how I make ours.


Deviled Eggs


6 eggs, hard boiled

1/4 cup mayonnaise (we prefer Duke's)

1 teaspoon yellow mustard

Himalayan pink salt + pepper, to taste

2 Tablespoons dill pickles, chopped

3-4 dashes dried dill (or a bit of fresh if it's in season)

sprinkle of smoked paprika


Cut eggs in half lengthwise. Remove yolks + place in a small mixing bowl, set whites aside. Mash yolks + add mayonnaise, mustard, salt, pepper, pickles, + dill to them. Mix well then spoon yolk mixture into cavities in the egg whites. Sprinkle paprika + a bit more dried dill to garnish.


We always double this recipe + make it when no one else is in the house, because as soon as you fill a white, someone comes by + pops it in their mouth!


A note about fresh farm eggs: The fresher they are the harder they are to peel the shell from, so use up older eggs for recipes that call for hard boiled.


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