Farm Fresh Deviled Eggs

For a little over a year now Nick and I have been enjoying fresh eggs from our backyard hens every day. We like to joke that we have turned into egg snobs. Who knew there was such a thing? If you’ve never had an egg straight from the hen, you need to try it. Your typical grocery store eggs are already at least 6 weeks old by the time they make it to the store. Isn’t that crazy? Fresh eggs will last weeks sitting out on your counter (unwashed) or months in the refrigerator. Although, I doubt you’ll keep them around that long– they are too yummy not to eat 🙂

We are the weird couple who will bring you fresh eggs as a “thank you for having us over gift” (who needs a bottle of wine when you could have fresh eggs??). And our staple food we bring to parties and gatherings is deviled eggs! 

Ethel the Backyard Chicken

Deviled eggs are soo easy to make. I whipped these together in minutes (not including boiling time). There are a few nuances with hard boiling fresh eggs. They take slightly longer to hard boil and they shells are more difficult to remove. But don’t worry, I have an awesome trick to help you get those egg shells off quickly!



mayonnaise, to taste
mustard, to taste


Bring a pot of water to boil. Once the water is boiling add the eggs and let boil for 15 minutes.

Now, here comes the trick for easy de-shelling. Fill a large bowl with ice water. Remove the eggs from the hot water and place them directly in the ice bath. This will “shock” the eggs and they will shrink slightly in the shell. Remove the eggs from the ice bath, gently crack the eggs, and remove the shells.

Slice each egg long-ways down the center. Using a small spoon, pop out the yoke, and place it in a separate bowl. Mash the egg yokes and slowly add mayonnaise. I usually start with a small spoonful at a time until it looks to be about the right consistency. Next add the mustard, again, a little bit at a time. For a half dozen deviled eggs I used maybe a teaspoon of mustard.

Once you have the yoke mixture to your liking use a spoon to fill the yoke back into the hard boiled egg whites. Sprinkle with paprika, and voila! You have beautiful and delicious farm fresh deviled eggs.


If you are local to Southern MD, and are interested in fresh eggs, feel free to contact me. We usually get more eggs than we can eat and are happy to sell the extras. First dozen is always free 🙂 after that $3.00 per dozen. The money we get from selling the eggs goes back into feeding the girls and keeping them happy and healthy!

You turn! Have you tried eggs fresh from the hen? What did you think? What’s your favorite way to use eggs?


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