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.

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