Very Virginia Deviled Eggs
Deviled eggs are a true southern staple at any gathering. We’ve got a recipe that gives this crowd-pleasing party platter a real Virginia twist. These deviled eggs have a little extra flavor thanks to some of our favorite Virginia-grown products!
Start with eggs from a local farm or homesteading neighbor (even city chickens count as local food). You just can’t beat the beauty and creaminess of fresh local eggs. Some of our favorites are from Pair-a-Dice Farm which we can get at the farmer’s markets in Richmond. But it’s easy to find quality eggs in just about any part of Virginia!
Then flavor your hen bombs with all made-in-VA ingredients. That’s the secret to these truly uniquely delicious eggs. We love adding some hot sauce from Clark + Hopkins!
Virginia Deviled Eggs
Ingredients
- 12 local eggs
- ½ cup Duke’s Mayonnaise
- 2 teaspoons Sauer’s Classic Yellow Mustard
- Dash of San-J Gluten-Free Tamari Hoisin Sauce
- (for umami)
- 1 teaspoon paprika
- FOR GARNISH: Dash of Clark and Hopkins Virginia Hot Sauce
Instructions
- Place eggs in a saucepan and cover with one to two inches of water. Eggs should have plenty of room in the pan, so don’t crowd them.
- Heat the pot on high heat and bring the pot to a full rolling boil. Turn off the heat.
- Let the eggs sit for 7-12 minutes. You can check your timing by pulling one egg out and testing it. Seven minutes makes a creamier yolk, twelve minutes is much harder and drier. You don’t want to have the yolks turn green at the edges — they’ll be overcooked.
- Strain the water from the pan and run cool water over them to quickly stop the cooking process.Peel the boiled eggs and cut them in half. Remove the yolks and place them in a bowl. Mash them with a fork until they are in fine crumbles.
- Add in the next five ingredients and mix well.
- Put the mixture in a piping bag and fill each egg white half with a healthy portion of the yolk mixture. Serve with hot sauce for garnish.
