Devilish Eggcellence: Easter Recipe

Easter is but a hop, skip and a jump away. And the Easter bunny is sure to hide plenty of eggs for excited kids to find, but what do you do with all those eggs after they’ve been found? We suggest turning them to the dark side.

If the Easter bunny bought his eggs, he’d buy them from Eben-Haezer Poultry Ranch at the Del Mar Farmers Market. The family-owned farm in Ramona has more than 55,000 chickens, including chicks and laying hens, and sells their fresh eggs to about a dozen farmers markets around San Diego, including Del Mar’s.

Aside from a fresh and family-owned mindset, Eben-Haezer Poultry Ranch does their part to keep the environment clean. Del Mar residents can bring their used egg cartons, so long as they’re egg-free, to the farmers markets to be recycled. The cartons will be reused by Eben-Haezer and will be slapped with a new label and fresh eggs.

If you haven’t tried these locally farmed eggs, this is the time to do it. 

Click here to check out more information about the family-run farm, including how the original founders emigrated from the Netherlands and started up their own successful business that’s still around 50-plus years later. Then go to the farmers market today and buy a dozen or so and turn these already-delicious eggs into sinful Easter treat.

Deviled Eggs Ingredient List

• 6 Eben-Haezer Poultry Farm eggs, hard boiled (I cover my eggs with an inch of water, bring it up to a boil, cover, and turn off the heat and let them sit in the hot water for about 15 minutes.)
• 2 Tbsp mayonnaise
• 1 Tbsp Dijon mustard
• ½ Tbsp Worcestershire sauce
• 2 dashes of your favorite hot sauce, like Tabasco
• Salt and pepper, to taste
• Sweet, smoked paprika
• 6 Spanish olives, halved

Make Them Devilish

1. Cut the cooled, hard-boiled eggs in half, scooping out the yolk into a medium sized bowl. Set aside the egg whites.
2. Mash the yolks with the mayo, mustard, Worcestershire, and hot sauce.
3. Salt and Pepper, to taste
4. Scoop the mixture evenly back into the egg whites.
5. Sprinkle paprika over each egg.
6. Top off each deviled egg with a halved Spanish olive.

Tips, Tricks, and Variations

• Use half of an avocado in the yolk mixture for “green” eggs.
• Add some cooked and chopped bacon to both the mixture and the topping.
• Add in some whipped cream (whipped until soft peaks form) for extra creamy filling.
• Scoop the mixture into a plastic bag and snip one of the corners off and pipe the mixture evenly into the whites for a prettier presentation.
• Add some chopped celery and crab meat to the recipe above for a seafood twist.
• Add a teaspoon or two of horseradish for a devilish egg with a kick.
• Add a smoky note with one chipotle in adobo sauce, chopped, mixed in to the filling.
• Top with some smoked salmon.
• Cut fresh chives to sprinkle on the finished product.
• Using the recipe above, add a tablespoon of barbecue sauce for a southern-style deviled egg. The devil did go down to Georgia, after all.