Deviled eggs are a classic appetizer and absolutely perfect for the Easter celebration coming up on Sunday, April 17. When shopping for eggs, quality makes all the difference. If you are able to buy your eggs from a local farm such as Halas, those would be the most nutrient dense eggs you can buy. Eggs are an excellent source of protein. Eggs that come from chickens that are pasture raised are higher in Vitamins A, D and E as well as beneficial Omega-3 fatty acids. Backyard chicken coops are becoming common again; perhaps you can find a neighbor to barter with for a hyper-local treat! 

Classic Deviled Eggs Recipe 

Ingredients: 

12 hard-boiled eggs 

3/4 cup mayonnaise 

1-2 tablespoons Dijon mustard 

2 tablespoons pickle relish 

hot sauce to taste  

salt and pepper to taste 

Method: 

1. Cut the eggs in half from top to bottom when holding them vertically and separate the yolk from the white.  

1. In a food processor (or in a bowl with a fork) place eggs yolks and remaining ingredients. Pulse until smooth and taste to adjust seasoning. 

1. Place filling into a pastry bag (or a Ziplock bag; cut off the bottom corner so that you can use it to pipe the filling).  

1. Fill each egg white halfway with the filling mixture. Garnish as desired. 

I adjust deviled eggs based on what I have in the kitchen at the time and what I will be serving them with. Taste and adjust seasoning with things like a splash of your favorite vinegar, minced fresh herbs or minced shallots. You can top your filled eggs with the classics- a dash of paprika or a fresh herb such as dill or parsley. My favorite topping is pickled jalapeño slices, crumbled bacon, and crunchy fried garlic.  

Happy Easter! 

Julianne Parkis is a Danbury mom, a chef trained at The Culinary Institute of America, and a certified nutrition consultant. For recipes and health tips, visit her website, homeawaycafe.com. You can email her at homeawaycafe@gmail.com.