Willowsford Farm Deviled Eggs

By Chef Bonnie Moore | Photo by Molly M. Peterson

What a great way to use your home-colored Easter eggs! Chef’s note: It can be really hard to peel super-fresh farm eggs. We find that dropping the eggs into boiling water is the best technique.

Makes 12 deviled eggs

6 large eggs

2½ tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon lemon juice or apple cider vinegar

½ teaspoon smoked paprika

¼ teaspoon Tabasco

¼ teaspoon salt

¼ teaspoon black pepper

Fill a large bowl with ice and water and set aside. Fill a saucepan with enough water and bring to a boil. Gently place the eggs in the saucepan. Boil for 8 minutes. Drain the hot water from the pan and immediately plunge the eggs in the ice water. When the eggs are cool enough to handle, crack the shells carefully and peel them under cool running water.

Using a sharp knife, slice each peeled egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks well. Add the mayonnaise, mustard, lemon juice or vinegar, smoked paprika, Tabasco, salt and pepper. Spoon or pipe the egg yolk mixture into the egg white halves.