Deviled Eggs

Yesterday, I was asked to create a lunch every morning I find a broody hen hoarding the eggs!

If we are not quick to remove the egg, we end up with chicks, which are adorable and fun to watch running around the yard, but that is how I ended up with 4 roosters last spring.

A perfect Spring lunch includes deviled eggs, winter carrots and parsnips alongside loads of Spring greens which are coming up in greenhouses all over the island.

Here is my best Deviled Eggs recipe. I like to top it with a slice of anything cured: wild salmon, seared tuna, cured meat.

12 large hard boiled eggs, cooled and shelled4 tablespoons house made mayonnaise3 tablespoon mustard¼ cup minced parsley or 1/8 cup minced sorrel¼ cup (very finely) diced celery1 tablespoon sweet chili sauce2 teaspoon minced shallots or red onionSea salt, pepper, and smoky paprika or berber spices

Cut the eggs in half and remove the yolks. Place the yolks in a bowl and mash.

Stir mayo, mustard, parsley, celery, shallots and sweet chili sauce into mashed yolks.

Fill egg whites with the yolk mixture. Sprinkle with salt, pepper and berber or smoky paprika and a bit of cured protein.

Image Credit:  jeffreyw