When you have eighteen chickens and thirteen Guinea hens in your life, there are a lot of eggs to contend with. It is definitely a nice problem to have. I went on a quest recently to find eggs in the store with yolks as bright as the ones my chickens produce, and I have yet to find any. I know their diet in the Winter means a paler yolk, but my chickens manage to produce bright plump yolks even on the snowy-est of days. So I don’t accept that as an excuse for pale yolks.

Maybe it is because they are happy chickens and they roam around wherever they want to go, so they consume more of what nature intended. But on the days when we don’t have time to keep an eye on them and protect them from the red fox, and coyotes, and hawks, they stay in a fenced-in area and the eggs are equally beautiful.

So if you find some wonderful eggs in the store, please tell me about them! In the meantime, I made some deviled eggs…


Trick #1. I read that if you keep eggs on their side for a day or so, it centers the yolks so that they look symmetrical when sliced open. So I gave it a whirl. I think it worked but I’m not quite convinced yet.

Jacques Pepin pricks a little hole in the bottom of each of his eggs to let the air out which is also supposed to help. But I wasn’t in the mood to get out the needle and hammer this time. Ours are going to have to be oeufs rustique.


Each chicken lays one egg per day. They are all brown except one. Can you guess who lays the white egg?

(The color of their shells is simply determined by the breed of chicken. One is not better than the other).

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I was making these for a party so I made a lot of them.

Trick #2. My brother showed me an egg peeling trick he learned somewhere. It was nifty. You peel a little bit off of each end and then…

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…you blow.

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And out pops the egg! He’s useful for these kinds of tricks.

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Then we had a peeling race.

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He won. But I would never tell him that.

These are some of the ingredients required to make stellar deviled eggs. Cornichons are particularly crucial. Only because I said so and think they’re delicious.

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So you slice your deviled eggs in half with a sharp paring knife.

See… pretty symmetrical but not perfect. That’s why I’m not quite convinced.

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Then you pop out all of the yolks into a bowl.

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Then a tablespoon of mustard powder…

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And a tablespoon of curry powder…

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A fistful of parsley…

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As many chopped cornichons as you can muster…

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Worcestershire. The secret ingredient.

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Mix ‘er up.

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You aught to have these. They are disposable pastry bags and they make the world go round. If you click on the very large pink button called “My Favorite Things,” they are there waiting for you.

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I couldn’t find my pastry tips and it worked fine without them. But if you’re feeling fancy, use a pastry tip for a particularly glamorous deviled egg.

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Next comes a little smoke, a little spice.

And some parsley for good measure.

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And good color. Green and white for Christmas! Which is what these were for.

They were beckoning to me…

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So I found a tray that was too small to fit all of them. And ate the rest.

The End.

“Deviled Eggs”

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 12 servings


  • 2 dozen eggs
  • 1 tablespoon mustard powder
  • 1 tablespoon curry powder
  • 2 tablespoons cornichons chopped
  • 2 tablespoons mayo
  • 2 tablespoons parsley plus sprigs for garnish
  • 1 tablespoon Worcestershire sauce
  • Cayenne and paprika for garnish


  • Place the eggs in a pot of cold water and bring the water to a gentle boil. As soon as it boils, remove from the heat, cover, and let sit 10 minutes. Pour out the hot water and place the pot under cold running water for several minutes until the eggs have come to room temperature.
  • Remove the shells and white membrane. This is more difficult with fresh eggs, so you may prefer to use older eggs. It also helps to peel the eggs under water - the shells slip off more easily without tearing the white.
  • Slice the eggs in half, pop out the yolks and place in a medium mixing bowl. Add the curry, mustard, cornichons, mayo, parsley, and Worcestershire to the yolks and mix well. Taste and adjust the flavor to your liking.
  • Place the contents of the bowl into a pastry bag and pipe it back into the whites.
  • Garnish with a sprinkle of cayenne, paprika and a sprig of parsley.