Deviled eggs remind me of my Indiana grandmother and annual family reunions on various family farms where there were more people than you could count. My mother also developed the knack for making wonderful deviled eggs. I can’t help but continue to play with the recipes, though. My results have been turning out much better since I started buying locally produced eggs laid by healthy, happy chickens.
I’m not even going to talk about the factory farm raised alternatives. Suffice it to say the conditions in which those hens are raised is unthinkable, and the idea that they could produce healthy eggs while living in those conditions and with the vicious treatment they are given defies common sense. (Example: hens crammed into close quarters peck each other and themselves; therefore, part of their beaks are clipped off.)
Local Whatcom County eggs are readily available from many sources: Community Food Co-op stores, Terra Organica, CSAs (such as the one offered by Red Barn Lavender–call (360) 393-7057 for information), various local Farmers Markets, and so on. Many are raised organically. There’s simply no excuse not to buy healthy eggs laid by healthy hens. You and your family deserve nothing less.
Making a locavore deviled egg recipe was a challenge because no one produces mustard locally. Also, traditional recipes call for mayonnaise, which usually has a vegetable oil base. I used olive oil to make mayonnaise, but no olive oil is produced in Whatcom County either. Let me know if you think this locavore alternative succeeds in being a delicious alternative to deviled eggs made with traditional ingredients.
- 1 cup heavy cream (Fresh Breeze Organic Dairy, Lynden)
- 2 Tbsp apple cider vinegar (split) (BelleWood Acres, Lynden)
- 1 dozen eggs (Red Barn Lavender, Ferndale)
- ¼ tsp salt
- ¼ tsp dried thyme (Half Acre Farm u-pick, Ferndale)
- 1-1/2 Tbsp onion, finely minced (Moondance Farm, Acme)
- 1 clove garlic, finely minced (Moondance Farm, Acme)
- ¼ cup refrigerator pickles, minced (homemade with cucumbers from Boxx Berry Farm, Ferndale)
- Small pinch of smoked cayenne pepper, powdered (Rabbit Fields Farm, Everson)
- In a glass bowl or measuring cup, stir 1 Tbsp of the vinegar into the heavy cream. Set aside on the counter at room temperature while you boil the eggs.
- Start water boiling in a large saucepan or Dutch oven. Use enough to completely cover a dozen eggs under about an inch of water. When it has reached a full rolling boil, gently add the eggs. Continue to boil for exactly 10-12 minutes, then drain hot water and run eggs under cold water for a full 10 minutes.
- Peel eggs immediately. Cut in half lengthwise, set whites aside, and put yolks into a small mixing bowl.
- Mash the yoks and stir in the soured cream you made earlier. Add salt, thyme, onion, garlic, pickles, and the remaining 1 Tbsp of vinegar. Add the small pinch of smoked pepper powder. Mix well.
- Adjust seasonings to taste.
- Scoop yolk filling into egg whites (or pipe from a pastry bag). Serve immediately, or put in one layer in tightly covered container and refrigerate until ready to serve.
Acme Farms + Kitchen CSA, acmefarmsandkitchen.com
Bellingham Farmers Market, Railroad at Chestnut, Bellingham
Boxx Berry Farm, 6211 Northwest Road, Ferndale
Community Food Co-op, Cordata and Westerly, Bellingham
Red Barn Lavender (egg CSA), 3106 Thornton Road, Ferndale