Valley Green's Delicious Deviled Eggs

Cindy DeVore


We always recommend using farm fresh eggs whenever you can (check your local farmer's market). But here's a Tip from the Farm: Peeling hardboiled farm fresh eggs can be difficult. Before placing raw eggs into the pot, tap each egg lightly with a spoon around its circumference to form a few very light hairline fractures in the shells. The membranes and shells of farm fresh eggs are more firm than those found with commercial eggs from the grocery store. Forming light fractures in the shell allows water to seep under the outer shell layer, making peeling easier!

pinch tips: How to Cut Cherry Tomatoes




20 Min


15 Min


farm fresh eggs
6 Tbsp
2 tsp
gulden's mustard
1 pinch
salt to taste
1 pinch
pepper to taste
1 pinch
cayenne pepper to taste
2 Tbsp
chives, finely chopped (optional)

Directions Step-By-Step

Place eggs in single layer into a large pot. Add water until it reaches at least one inch above the tops of the eggs. Place pot on stove and turn up the heat to High.
Bring water to a rolling boil, and then turn off the heat. Cover the pot, and let eggs sit in the hot water for 15 to 17 minutes.
Remove pot from heat and carefully place the pot into the sink. Turn on cold water from the tap, and let it run overflowing the pot. Continue to run overflowing cold water until eggs are cool enough to handle.
Crack eggs gently, but do not yet peel them. Replace the eggs into the cold water, and let stand in water for 1 hour.
Remove eggs from water, peel and rinse well. Cut eggs in half lengthwise, and scoop out yolks into a bowl. Mash yolks with fork and add mayonnaise, mustard, salt, pepper and cayenne pepper. Mix ingredients until creamy.
Spoon mixture into egg halves and sprinkle lightly with paprika and chives (optional). Cover lightly with plastic wrap and refrigerate overnight (or at least 1 hour). Serve chilled.

About this Recipe