The best thing about spring is that the hens are starting to lay copious amounts of eggs. You feel a bit sorry for them in the winter they lay so little but once spring comes they are laying so fast you can barely keep up with all the eggs! Not only that, our eggs are just the loveliest colors because the chickens are all mixes, so lovely— we have stopped dyeing eggs because frankly there is no need! Another part of spring, is the clouds in the sky, I just love the spring skies! During the spring months we serve deviled eggs almost every weekend, and do not adjust your monitor, those turmeric colored yolks are not an illusion, our chickens have the run of the barnyard and their eggs reflect this because they are a deep turmeric color! I have included some of our Dominique hens, which are one of America’s oldest breeds, who excel in the Catskills because of their layered coats of feather and down.
Spring Lake Farm’s Spring Deviled Eggs
- 1 dozen eggs
- 2 teaspoons dry mustard
- 1/3 cup mayonnaise
- 1 teaspoon of soy sauce or Worcester sauce
- Salt and pepperPreparation: Hard boil the eggs. Peel eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter. Using a fork, mash up the yolks and add mustard, mayonnaise, spices and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves. Makes 2 dozen deviled eggs.