All of these recipes sound delicious! My hens are slacking off so I don't have the capacity for this great dish right now. Isn't it amazing how long this recipe, in all its glorious forms, has been around? Here is my favorite:
1. Add room temperature eggs to rapidly boiling water. I usually make 8 eggs = 16 halves.
Some folks say a few drops of vinegar to the boiling water makes them easier to peel. You won't need it if you don't overcook your eggs. Also, overcooked eggs are not as nutritious - just so you know.
2. Drain the water after 5 minutes. The eggs will continue to cook just due to the heat.
3. When the eggs are still slightly warm (cool enough to handle) start peeling. If you use a bowl of cool water instead of the tap water, you'll probably save water and be able to save most of the shell.
4. Save shells for the garden or grind them down for your hens.
5. Don't cut them just yet! Let the eggs cool completely. I like to place them in a bowl in the refrigerator for about 30 mins. You'll find the egg whites stay in tact better this way. This helps retain the nutrients too!
6. Remove from fridge. Slice the eggs in half and scoop out the contents into a bowl. Reserve the egg whites to fill. Mash the yolks in a bowl.
7. If any of the yolks are not the pale yellow some are used to - that is good! Use them. They are so much better for you and your Deviled Egg Recipe will be so much more glorious on the table with a bright yellow color!
8. Add to the mashed yolks, 1 Tbs balsamic vinegar, 1/4 tsp cayenne pepper, 1/4 tsp mustard powder, and a few tablespoons of Chosen Foods Classic Avocado Oil Mayo (just enough to make it creamy). Garnish with Hungarian sweet paprika powder. In winter, we usually add finely chopped fresh garlic for the extra immune boosting. Enjoy!
Chosen foods also has an Avocado Deviled Egg recipe if you're a fan. It is here:
https://chosenfoods.com/blogs/central/avocado-deviled-eggs
