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  • Writer's pictureHayley Parker

Classic Deviled Eggs

It’s about time I have dished out my recipe for deviled eggs. It is the time of year when eggs are bountiful and anyone who knows me will tell you that if you ask me to make an appetizer, I will show up with deviled eggs. Yes, I was gifted by my parents a fancy ceramic deviled egg serving tray from Spain. Despite being quite minimal in my kitchen, it has earned itself a space and for good reason.

Deviled eggs are healthy, easy to make, we have tons on hand at the farm at all times and what a crowd pleaser. We made this recipe up the other day with no event in mind, just with the sole intent to enjoy them as a side to our dinner and to be able to have extras for snacks or an easy lunch later in the week. I will make them up again this coming weekend for our family’s Easter celebration.

P.S. Go out of your way to save pickle juice (Grillo’s pickle juice  even better) for this recipe. It makes a difference.


A dozen Parker’s Old Time Farm Eggs

2 Tablespoons Mayonnaise 

1 Tablespoon Mustard

¼ Cup Pickle Juice or White Vinegar

¼ Teaspoon Salt

¼ Teaspoon Pepper 

¼ Teaspoon Dried Dill & more Dried or Fresh Dill to garnish at the end

¼ Teaspoon Smoked Paprika

- "Ziploc” sandwich storage bag or piping bag (optional but makes life easier!)

  1. Hard boil eggs, let cool, and peel off shells (older eggs are easier to peel).

  2. Cut each egg in half lengthwise. 

  3. Scoop the egg yolks into a large bowl.

  4. Place the egg whites on a dish and gently rinse them off under water to remove any remaining yolk. Lay each egg yolk on a dish towel face down to dry out.

  5. Add to the bowl mayonnaise, mustard, pickle juice or vinegar, salt, pepper, dill, and paprika. Mash the mixture with a fork.

  6. Add the egg yolk mixture to a “Ziploc” storage bag and cut off a small corner.

  7.  Place egg yolks face up on a serving dish of your choice.

  8. Pipe the egg yolk mixture into each egg white half. 

  9. Top each egg with a pinch of smoked paprika followed by a pinch of dried dill or a small fresh dill sprig.

Things to note: 

•You can make your deviled eggs a day or two ahead of time. I like to hard boil and prep the eggs with the yolk mixture in the Ziploc storage bag. I then store the egg whites in an airtight container and the Ziploc egg yolk mixture in the fridge. When I am ready to complete them, all I have to do is pipe the egg whites with the egg yolk mixture and top each egg with paprika and dill. This is often what I do with parties! It is much easier to show up with the minimal ingredients and spend a few minutes finishing them when I arrive rather than attempting to travel with eggs rolling around in the car.

•Alternatives: You can easily jazz up your deviled eggs with a couple of additions. We are big fans of candied jalapenos. Add a half-candied jalapeno to each deviled egg. Option to us the candied jalapeno juice in place of pickle juice or vinegar for a spicy deviled egg kick. Top each deviled egg with a small piece of Parker’s Old Time Farm pork belly.

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