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Deviled Eggs

April 15, 2022

Happy Easter Weekend!


Easter (and springtime in general) in the South means beautiful weather, flowers, picnics and fun times with family and friends as the days get longer and warmer. On the farm we have babies everywhere and thankfully Marshall’s chickens are beginning to lay eggs again. So finally we can enjoy eggs ourselves!


Marshall’s very favorite way to enjoy eggs is deviling them and that’s exactly what we talked about on sweet Amy Campbell’s podcast and radio show, Tennessee Farm Table. You can listen live on Saturdays and Sundays on WDVX in Knoxville, WUTC in Chattanooga and WBCM in Bristol all while supporting public radio (which is a really good thing!) or access it through this link. https://www.tennesseefarmtable.com/


On this episode Marshall talks about his adventures as an entrepreneur at an early age. He’s been passionate about chickens for a long time and in the egg business for years. I encourage you to listen. Not necessarily because he’s my kid but because I believe we should encourage and lift up these kids who show a strong work ethic early on.


After Marshall’s interview I share my mom’s deviled egg recipe, WHICH HAS NOT BEEN SHARED ANYWHERE UNTIL NOW. I really can’t stress this enough. Her deviled eggs are legendary. People come from near and far for these bad boys. They love them. And she agreed to share her recipe on the podcast and I’m going to write it here.


Here you go!


Take 6 whole eggs and place in boiling water for 12 minutes and then plunge into ice water for 15 minutes. Once the eggs are cooled you need to peel carefully. After peeling, slice the eggs in half long ways and scoop out the yolk into a bowl. Place the egg whites aside. 


Fluff the eggs yolks with a fork and add the following:

1/2 cup JFG mayonnaise

2 teaspoons sweet pickle relish (I recommend Wickles but my mom uses homemade pickles)

2 teaspoons sweet pickle juice (again with the Wickles and note on my mom’s recipe)

1/4 teaspoon yellow mustard

Salt and pepper to taste


Mix those all together and then scoop back into the egg whites. If you’re feeling fancy pipe the spiced yolks into the whites with a piping tip. Garnish with chives and paprika.


You can get crazy with deviled eggs and add all sorts of yumminess in them (I recommend Sister South’s deviled eggs in Knoxville. They’re amazingly fancy and yummy) but this is my mom’s straight recipe.


Another piece of advice about easy peeling - splash some white vinegar in the ice water bath. Once the eggs have bathed in the ice water, gently tap the shell all over and peel away. (This is always the hardest part of the process.)


Alrighty! Let me know how they turn out! I’d love to see your pictures on social media so please tag us.


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