Hens on the loose and their eggs!

 

 

Here at HG we don’t just consider the chick, but the big gal, her eggs and how to appreciate them. 

 

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Sweet Pea Deviled Eggs

This recipe and the following are my own creations to vary a bit fr

 

om the expected. Go ahead and design your whimsy. The pea tendrils are more available these days as local farmers have started featuring them as a special crop.

  • 6 hard-boiled eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon grainy mustard
  • 1 tablespoon chopped shallot
  • salt to taste
  • Tiny sweet peas, fresh or frozen, very lightly steamed and cooled
  • Perky pea tendrils

Peel the cooled eggs and slice in half. Scoop out the yolks, place in a small bowl and mash, adding the mayonnaise, mustard, shallot and salt. Spoon some filling into the well of each egg white and then make a hole in the center of the filling. Mound some sweet peas in each hole and press down lightly so they don’t roll out. Garnish with pea tendrils.

 

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Shrimp Deviled Eggs

My favorite as it will for many folks.

  • 6 hard-boiled eggs
  • 4 ounces cleaned cooked shrimp, chopped, plus extra for garnish
  • 1 tablespoon quality tartar sauce (such as Naturally Fresh-refrigerated)
  • 1 teaspoon horseradish
  • 1 1/2 tablespoon brandy or dry sherry
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped garlic chives
  • 1 teaspoon fresh lemon thyme leaves
  • garnish with more chopped garlic chives

Half the eggs remove the yolks and mash; mix them with the shrimp and the other ingredients. Adjust the seasoning.

Fill the eggs with the mix and garnish each one with additional shrimp and garlic chives.

 

 

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