Spring is here and the ladies are layin’. Farmhouse Culture’s family includes some of the healthiest and happiest chickens alive.
In addition to their diet of sprouted grain, bugs and ample vegetation, they also get plenty of yummy kraut. Rumor has it that eggs laid by hens given the probiotics found in kraut and kimchi are higher in protein and lower in cholesterol. These just might be the healthiest deviled eggs to date!
12 large farm fresh eggs
1 c finely chopped Garlic Dill Pickle kraut
1/2 c homemade mayo *see chef’s note
1 T Dijon mustard
Optional garnishes include chives, dill, or coarsely chopped pickle
1. Add eggs to almost boiling water for 10-12 minutes (depending how you hard boiled you want your eggs). Remove eggs with slotted spoon and rinse with cold water. Let eggs sit in an ice cold water bath for 10-30 minutes.
2. While the eggs cool down, finely chop garlic dill pickle kraut and mix with mayo and mustard in a medium sized bowl.
3. Peel and halve eggs. Scoop out yolks and add them to mayo mixture. Mash with a fork until evenly incorporated.
4. Fill eggs with yoke mixture and beautify with your favorite garnish.
*Chef’s note: If you are like us and are picky about your mayo, consider making your own.
Whisk one large egg with a little salt until foamy, slowly whisk in a total of about 3/4 cup of oil and add a little lemon juice to your taste. Our mayo-secret is using a combination of grape seed and olive oil and adding it very slowly as you whisk it into egg and salt. We also love Wildwood’s vegan Garlic Aioli.