Oh Deviled Egg… How will you ever fit into a mainly vegan, flexitarian diet? Easter to the rescue! Deviled Eggs are a major indulgence for me and one that is more than fitting for the Easter dinner table. Do you remember when I mentioned how it was very hard to make vegan versions of traditional Southern cooking in the post Mushroom Raddichio Pasta? Well there is no way to make a vegan deviled egg that I know of. At least not one that has the same rich, over-the-top taste of this typical American side dish.
As with all animal products, when I do indulge, I buy the highest quality, healthiest products I can find. So what is the deal with eggs and what are the best ones to buy? There is a laundry list of phrases being thrown around on egg cartons to include, cage free, free range, organic and vegetarian feed. Long and short of it, none of these phrases are regulated and more often than not are very loosely interpreted by commercial egg farmers. I recommend buying eggs from your local farmers market where you can speak to the farmer in person and ask them questions about how their chickens are raised. Many small egg farmers bring with them pictures of their chickens or sometimes even a live chicken to display at the farmer’s market. At the Kailua Town Farmers Market last weekend, one egg farmer brought a very well trained rooster and he perched on a small pillar all morning, proudly representing his owner and their eggs.
I miss my Great Aunt’s farm and the fun my sister and I had collecting eggs from her hen coop. I know now that she would place extra eggs in the nests before we arrived so that we always had a treasure hunt every time we visited. Little did I know at 8 years old, that her eggs were the gold standard that I would seek in my adult life.
Old Bay Seasoning is my families only acceptable seasoning for Chesapeake Bay Blue Crabs but it has many more uses in our kitchens. This recipe is based on my Grandmother’s tried and true traditional recipe with a kick. It reminds me of some of my favorite family food memories and combines the best of a seafood staple and farm fresh eggs. I hope that this Easter and spring finds you and your family together to enjoy your favorite recipes.
- 12 farm fresh eggs
- ½ cup mayonnaise
- 3 tablespoons dill relish
- 1 tablespoon yellow mustard
- 1 tablespoon Old Bay Seasoning
- ½ teaspoon salt
- Additional Old Bay Seasoning for garnish
- Place eggs in a large pot and cover with water. Bring pot to a boil uncovered. Remove pot from heat, cover and let sit for 10 minutes.
- Drain and rinse eggs under cool water until eggs are cool enough to handle. Crack and shell eggs under running water. Place eggs on a clean dish towel to remove excess water.
- Carefully cut eggs in half. Clean knife after each cut to keep eggs whites clean. Scoop yolks into a bowl.
- Using a fork, crumble yolks until completely broken apart. Add mayonnaise, relish, mustard, Old Bay Seasoning, and salt. Stir until completely incorporated. Adjust mayonnaise amount to desired consistency of filling and salt to taste.
- Fill egg white halves with heaping teaspoons of filling or pipe into shells with a pastry bag.
- Sprinkle tops of eggs with additional Old Bay Seasoning.