Deviled Egg Recipes and Tips
With Easter coming up this weekend, there’s sure to be your fair share of hard-boiled eggs and deviled egg recipes. A few years ago, fellow team member, Elise, suggested a Deviled Egg contest for the boys. This is a tradition that her family had followed for many years, and has been our family tradition since as well.
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This year, I reached out to the lovely people of Meyer Hatchery to learn their favorite recipes or tips for deviled eggs.
Susan from our Call Center Team sent me her recipe with the caveat that she doesn’t typically measure, so these are approximations: Mix the yolk from 8 hard boiled eggs in a bowl with a pinch each of the following: salt, pepper, seasoning salt, and onion powder. Add 2 tsp sugar, a ⅛ cup of sweet relish and garlic powder to taste. Then add your mayonnaise, stuff your egg whites and sprinkle with paprika.
Store Manager Cheryl’s favorite is Avocado Deviled Eggs, a modified version of this recipe from 12Tomatoes.com. Take about 10 hard-boiled eggs, 1 avocado, ¼ cup mayonnaise, ½ teaspoon salt, ¼ teaspoon black pepper, 2 teaspoons lime juice, ½ cup cooked and crumbled bacon, 1 seeded jalapeno pepper, minced, 2 tbl fresh minced cilantro, and ¼ cup green onion, minced. To make: add mayo, salt, pepper, lime, and avocado in the bowl with egg yolks and mix until smooth. Then add your green onions, cilantro, and jalapeno peppers. Stuff the mixture back into your egg whites and top with bacon!
Jess from the remote team loves this classic from her 1953 Betty Crocker Cookbook: 6 eggs, ¼ cup mayonnaise, 1 tsp vinegar, 1 tsp mustard, ½ tsp salt and a dash of pepper. Her favorite toppings include chopped chives, bacon, or anchovies.
Sarah from the remote team has a thing for Chorizo, which I learned when we hit up the Mother Earth News Fair in PA last year–her favorite Starbucks breakfast sandwich has chorizo on it (it’s also now my favorite!) Simply make your deviled eggs as normal, but add in 5 tbl of cooked chorizo sausage before stuffing back into your whites. YUM!
Bethany, the Admin Assistant, uses your standard recipe but will add in bits of bacon or ham. She also made these Stained Glass Deviled Eggs once and the kids loved it!
And Ursula, our Office Manager, mixes her yolks with ¼ cup miracle whip, 1 tsp mustard, salt and pepper to taste, and a dash of French dressing for a twist. Garnish with Hungarian paprika.
***Note: make sure your eggs have not set out for more than 2 hours if you plan on consuming them.
Also, only eat ones with completely intact shells to keep germs to a minimum.
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