Country Deviled Eggs Recipe

Why It's Good:

Eggs are practically pure protein and provide the B vitamins your body needs. And they're darn tasty!

Why It's Green:

Buy your eggs from a local farmer at the market or your co-op so you'll know exactly how they were raised (i.e., outdoors in the sunshine and with lots of grass and bugs to eat). They're fresher than anything from a grocery store.

Tasty Little Devils

How is it those foods you lived to avoid as a child can transform into your favorite things as an adult?

Stuffed or deviled eggs fall into that category for me. It's so surprising that something Mrs. Brady would have served to her bunch is the thing I serve to company first at a dinner party or special picnic, albeit with a bit more panache than a paprika sprinkle and chopped pickles. Seriously, a spoonful of farmed caviar on top of a stuffed egg will convince your friends you graduated from the Cordon Bleu. (And all you really did was boil water for the eggs.)

Think of deviled eggs as a creative outlet. Once you mash the yolks you can concoct a signature recipe people will beg you for. Care for some chopped shallot, a dash of curry and shredded Swiss? Now you're talking. Or, how about finely minced chili and a dash of cumin for a south of the border rendition? Bravo!

Following is a simple recipe for stuffed eggs, perfect for that Fourth of July Picnic you've been invited to. Decorate with radishes for a splash of patriotic color and place on a pretty plate (my favorite just happens to be blue). Combine with a baguette, a nice cheese and some grapes to nibble and you're all set to celebrate.

  Country Deviled Eggs



Makes 6 appetizer servings.

6 hard-boiled local and/or organic eggs, peeled, halved lengthwise
1 tablespoon sour cream
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon dry mustard
2 tablespoons finely minced green onion
4 teaspoons drained capers
1 teaspoon minced fresh tarragon
Salt and freshly ground pepper to taste
Fresh herb sprigs, radishes, for garnish

Gently release the yolks from the egg halves with a small spoon into a medium bowl. Mash the yolks with a fork until finely crumbled. Add the sour cream, mayonnaise, lemon juice and mustard and blend well with a fork until fairly smooth. Stir in the green onion, capers, and tarragon. Season to taste with salt and pepper. Spoon the yolk mixture back into the whites, mounding in the center. (Can be made 8 hours ahead. Cover; refrigerate.) Before serving garnish with herb sprigs and small pieces of radish or green onion. Devilishly delicious!—Susie Quick