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Deviled Eggs

July 18, 2020 • 0 comments

Deviled Eggs
Easy, easy! Potluck winner, game night, Sunday dinner...with a secret ingredient


  • (1 dozen) Pastured Eggs: XL/Large
  • (1/8-1/4 cup) Mayonnaise
  • (1 tsp) Ground mustard
  • (1/2 tsp) Dried Parsley flakes
  • ((To taste)) Seasoned salt
  • (1-2 tsp) Dill Pickle Juice
  • ((to garnish)) Paprika and Fresh parsley


Boil all the eggs.  Cool and peel.  Cut in half lengthwise.  Remove the yolks and place in a bowl.  Smash with a fork until smooth.  Stir in the mayo (decide how creamy/or not creamy you want it), mustard, parsley flakes, seasoned salt, and finally the pickle juice.  Disclaimer:  I can my own pickles, so I have not tried store-bought dills for this.  Another idea is from Jill (Brad's wife), instead of pickle juice, she uses Worcestershire sauce and makes a great deviled egg too!  The ingredient amounts are loose, depending on your taste and how you like the consistency of your egg filling.  When thoroughly mixed, spoon into the whites of the eggs.  Sprinkle with paprika and garnish with fresh parsley if desired.  Chill and enjoy!  

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