Classic Deviled Eggs with a Local Twist

Made with locally raised eggs from Long Family Markets
Makes 12 deviled egg halves

Ingredients

• 6 locally raised eggs
• 3 tbsp mayonnaise or local yogurt
• 1 tsp Dijon mustard
• 1 tsp apple cider vinegar or pickle juice
• Salt and pepper to taste
• Optional toppings: pepper jelly (pictured), paprika, fresh dill, microgreens, chopped pickles, or bacon bits

Instructions

1. Place the eggs in a pot and cover with cold water by about an inch. Bring to a boil, then reduce the heat and simmer for 10–11 minutes.
2. Transfer the eggs to a bowl of ice water to cool, then peel.
3. Slice each egg in half lengthwise and remove the yolks.
4. Mash the yolks in a bowl with the mayonnaise or yogurt, mustard, vinegar, salt, and pepper.
5. Spoon or pipe the filling back into the whites.
6. Garnish and serve!

Pro tips

• Farm-fresh eggs can be tricky to peel. If you can, use eggs that have been in your fridge for about a week. Steaming them for 12–13 minutes instead of boiling also makes peeling easier.
• Set up a topping bar so guests can customize their own!

Find locally raised eggs at both of our markets. Curious why eggs come in so many colors? Explore our Eggs Food Guide and the children’s book Why Are Eggs Different Colors?