The chickens have been laying eggs regularly. As you can see the blue/green eggs are about half the size of store-bought white eggs and Henrietta's brown egg is a little bit bigger than the blue/green eggs, but still smaller than those from the grocer.
Pete fixed some eggs with his hamburger the other day and didn't think they tasted any better or worse than store-bought. Well, the chickens are just beginners. I'm sure they will soon be producing eggs that will be sought out by gourmands around the world. In the meantime, we had enough to make a nice egg dish for us.
After some consideration, I decided deviled eggs would be a perfect dish for Halloween. I looked for a festive recipe online and was delighted by a site devoted to deviled eggs called
The Deviled Egg Gourmet. There are some great tips and tricks on preparing deviled eggs on this site.
I started cooking the eggs at the Savory Centre (the name of our stove) and perused the website for an interesting take on deviled eggs. There is a really good step-by-step guide for the best way to boil eggs on
The Deviled Egg Gourmet as well.
In the end, I decided to combine a few recipes to make the egg yolks a little bit colorful with a slight bite. I used pimento in hopes that the yellow would turn orange - that didn't happen. I added horseradish to spice up the taste - that was good. The spider tops are made from kalamata olives.
Henrietta's Halloween Deviled Eggs
6 hard boiled egg yolks
2 T mayonnaise
2 T finely chopped onion
2 T roasted red peppers
2 t horseradish
salt and pepper to taste
Mix ingredients and pipe or spoon into hard boiled egg whites. Top with slices of black olives.
