Deviled eggs... a staple of Easter celebrations and summer potluck dinners everywhere. On November 2nd we had them for breakfast. The recipe was simple due to our supplies (a trip to the grocery was eminent), but they turned out even better than expected.
The eggs themselves were boiled for 10 minutes the night before and then dunked in cold water to stop the cooking process. It is important to do this for the right amount of time because overcooking can lead to a hard green yolk and under-cooking can of course lead to a soft egg. These were just right, striking the balance perfectly. I then peeled and halved the eggs and scooped out the yolks. I smashed the yolks (so satisfying) and added plain yogurt, Sriracha sauce, greek oregano, salt, and pepper. Ball the yolks back into the whites and they're good to go.
Despite their simplicity, these eggs were fantastic, even better than I was expecting! I think the real story here is free range eggs. In my opinion, there is no comparison between a conventional egg bought in the dairy aisle at the grocery store that came from a huddle of completely cooped (pun intended) up hens and a free range egg that can really tell you its story.
The latter has a shell that protects it and really isn't that fragile (I will give you fair warning that this does make them slightly harder to peel for deviled eggs), but also has a deep yellowy orange yolk that is plump and healthy. In the past, I thought that I wasn't a fan of anything with a runny yolk, but in truth, I realized that was only true for the conventionally grown population that coats your tongue in a revolting and flavorless way. Free range eggs add a creaminess and flavor that is perfect for salads that need a dressing or for breads that need moistening.
Once you go free range, you never go back.
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