A few weeks ago, Kitchen Table Advisors staff, volunteers, and supporters gathered at Fiesta Farm in Watsonville. In between hearing Sarah and Aurelio's stories of how they began farming and meeting their pasture-raised pigs and chickens, we gobbled down snacks lovingly prepared by chef, cooking instructor, and public speaker (and longtime Kitchen Table Advisors volunteer) Jocelyn Jackson. These colorful deviled eggs were a highlight of the day, and Jocelyn kindly agreed to share her recipe here.
12 organic hard-boiled large eggs, peeled
natural dye ingredients (see recipe below)
1/2 cup local, organic Greek yogurt
1 1/2 teaspoon kosher salt
2 Tbsp. stone-ground organic mustard
1 Tbsp. finely chopped organic chives
3 Tbsp. finely chopped pickled organic red onion (see recipe below)
1. Begin by selecting the freshest ingredients you can find. Get to know the local egg provider at your farmers market and ask them about their farm and how the chickens are doing this season. Perhaps they’ll even invite you to come see the coops! Your local dairy farmer probably has a few stories about the morning milking as well.
2. But before you get started on making the eggs, make up a batch of quick pickled red onions using this tutorial.
3. Now, place the 12 eggs in a pot and cover with cold water. Bring to a rolling boil. Turn off the heat, put a lid on the pot, and let the eggs rest in the water for 12 minutes. Place the eggs in a bowl of ice-cold water. Crack the exteriors of the eggs, let the eggs rest in the cold water for 2 minutes, then peel.
4. Next, follow the instructions at this link to dye the exterior of the peeled hard-boiled eggs to the color of your choice: Whether it is the deep orange of onion skins or the robin's egg blue from red cabbage, enjoy the magic of using natural dyes to create vibrant colors to contrast with the white and yellow of your deviled eggs.
5. Once the eggs are dyed, cut eggs in half lengthwise and scoop yolks into a food processor. Place whites hollow side up on a platter. Add yogurt and salt to the food processor and whirl until smooth, scraping down bowl as needed.
6. Transfer yolk mixture to a medium bowl and stir in mustard and chives. Spoon the yolk mixture into a piping bag (you can use a plastic bag and snip off a corner if you don’t have a piping bag) and pipe mixture into egg hollows. Sprinkle with chopped pickled red onion.
7. Serve your delicate and delectable yogurt deviled eggs to friends, family, and community with the story of how the farmers put so much heart into each ingredient.
Recipe adapted from http://www.myrecipes.com/recipe/greek-yogurt-deviled-eggs