Food Lion Kitchen: Deviled Eggs

Deviled Farm Eggs – Chef Aaron Deal, The River and Rail
Yield: 12 Eggs

1 dz – All Natural Farm Eggs
2 T – Mayonnaise
1 t – Sriacha Chili Sauce
2 T – Pickled Onions – See Recipe Below
2 t – Kosher Salt
1 t – Ground Mustard Powder
2 T – Country Ham, Diced
Sliced Chives to Garnish

Place all eggs in a large, heavy bottomed sauce pan.  Fill with water to cover, add a heavy pinch of kosher salt and place on high heat.  Bring eggs to a boil, cook for 8 minutes.  Allow to sit for an additional 3 minutes.  Carefully pour off hot water and fill with cold water.  Once eggs are room temperature carefully peel off shell.
Next cut egg in half and remove yolk, placing yolks in a mixer bowl.  Once all yolks are removed, mix with paddle or crush with a fork.  Add all remaining ingredients and mix thoroughly.  Spoon mixture back into eggs and sprinkle with chives to garnish.

WSLS 10 may allow you to upload, post, transmit or otherwise provide content to WSLS 10, including, but not limited to, photos, video, audio, comments, articles, blogs, forums and any other such communication in which you provide content to the Web site ("User Content"). You agree that you are solely responsible for your communications and any content you provide. Read full terms and conditions of use by clicking here.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s