Egg Recipes: Deviled & Pickled Pink
Eggs transform – it’s kinda their thing. From liquid to solid, and everywhere delicious in between.
A precious egg can also be meal in itself. Packed with protein and micro nutrients that can support a healthy diet, eggs aren’t just for breakfast – they’re for anytime. Especially upcoming spring holidays like Easter and Passover.
There are many ways to enjoy eggs. They have a rich, luxurious texture and mild flavor. This makes them great carriers of other stronger ingredients, like smoked meats, spices, or pungent herbs. Read Robin Asbell’s The Delicious and Versatile Egg guide for recipes and details on cooking with eggs.
Chicken eggs are the most commonly consumed, but adventurous folks may find more elusive duck or goose eggs. When selecting eggs, go for the best quality you can afford. Chickens raised on pasture, with access to fresh grubs and grass, arguably produce eggs that often have dark orange yolks and excellent texture. learn more about egg labels and standards here with the Co-op’s guide to Egg Labels & Production Methods. Fortunately the Skagit Valley Food Co-op sources our eggs from a variety of local suppliers, including:
- Hi Q Farms – one of the Co-op’s smaller egg producers, Hi Q farms is based in Sedro Woolley, WA, where they raise super local, certified organic poultry and eggs.
- Wilcox Farms in Roy, WA – a 4th generation Pacific Northwest farm producing fresh organic, cage free, omega-3 eggs from hens that are Food Alliance certified, Certified Humane, Salmon Safe and certified organic by Oregon Tilth.
- Sky Valley Farm – pasture raised large chicken and duck eggs from Startup, WA. This fourth generation family farm boasts certified organic fields, ideal for producing high quality poultry and eggs. These massive, silky eggs are worth a try!
- Vital Farms – Certified Humane, pesticide-free pasture raised eggs from a Certified B corporation based in Austin, TX. The company coordinates with local farmers from California to Maine to offer high quality fresh eggs at an affordable price.
Boiled & Deviled Eggs
A deviled egg begins with a boiled egg. While there are several schools of thought on how best to boil eggs, here’s a time-tested method used by many folks.
How to simply boil an egg: Place the eggs in a large pot and fill with cold water to cover the eggs by an inch. Bring the water to a full boil, cover the pot and turn off the heat. Let stand for 10 minutes. Drain and cool the eggs in a bowl of ice water. When cool enough to handle, peel the eggs. Refrigerate eggs until ready to serve.
“Deviled” eggs are named after their addition of mustard, pepper or other zesty spices. These exciting flavors can be a pleasant contrast to the natural creamy, mild flavor of egg. Add wasabi powder, chives, etc. for a twist. Serve deviled eggs as an appetizer tray or served with a crisp Romaine lettuce salad or grilled meats.
Deviled Eggs with Chipotle & Bacon
- 1 dozen eggs
- 6 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons sweet pickle relish
- 1-2 tablespoons chipotle peppers, finely chopped or pureed
- 1 green onion, finely chopped
- Pinch each of salt and ground black pepper
- 2 strips cooked bacon, finely chopped
- Pinch of smoked paprika
- Place the eggs in a large pot and fill with cold water to about an inch above the eggs. Bring the water to a full boil, cover the pot and turn off the heat. Let stand for 10 minutes. Drain and cool the eggs in a bowl of ice water. When cool enough to handle, peel the eggs. Carefully cut each egg in half lengthwise and remove the yolks, placing them in a mixing bowl. Set aside the egg white halves and prepare the filling.
- Mash the yolks in the mixing bowl; add the mayonnaise, mustard, relish, chipotle peppers, green onion, salt and pepper. Blend well. Spoon the filling equally into the egg white halves (or use a pastry bag to pipe in the filling). Sprinkle each of the deviled eggs with bacon bits and a little paprika before serving.
Pink Pickled Eggs
Dress up your eggs with this colorful recipe. Pickling eggs takes some time – from 3-7 days at least, but most of that time is spent waiting. The longer they soak in brine, the deeper the color and tangy flavor will go. Add these tasty eggs as a garnish to salads, sliced on sandwiches or cold roast beef.
- 12 large eggs
- 1 red beet, peeled and chopped
- 1/2 cup balsamic vinegar
- 12 allspice berries
- 12 black peppercorns
- 1/4 cup sugar
- 2 teaspoons salt
- 4 cups water
Put the eggs in 4 quart pan and add cold water to cover by an inch. Put on the stove on high heat. Bring to a full boil then remove from heat, cover and allow to sit for 9 minutes. Drain the eggs and rinse with cold water, immerse in ice water to chill quickly. When cooled peel carefully, trying to keep the surfaces from tearing.
In a 4 quart pot, combine the beets, vinegar, allspice berries, black peppercorns, sugar, salt and water, and bring to a boil. When boiling, lower to a simmer and cook for 10 minutes.
Pack the eggs in a wide-mouth quart jar or other storage container with a good lid. Pour the beets and liquid over the eggs and let cool, then put the lid on and swirl the jar to evenly distribute the liquid around the eggs. Refrigerate for three days before eating. The eggs will last up to a week in the refrigerator.