Recently I was attending a family reunion with about 80 extended family all coming along. For some reason I was having a flash of nostalgia and decided that Deviled Eggs should make a comeback and I wasn’t disappointed with that decision!
We used eggs from our local farmers market - the team at Mt Roland are so serious about free-range that they even list the number of hens per hectare on the egg carton . The more involved I get with different producers and the more I eat from their farms, the more I can taste the difference in quality over mass produced food. The flavour is improved, the textures are improved and most importantly by buying locally grown food, I have supported a local farmer. Don't ever underestimate the power of spending your hard earned dollars locally - it is a powerful thing to do.
These Deviled Eggs are inspired by Martha Stewart's recipe.
6 Large Free Range Eggs
¼ Cup Mayonnaise
1 Tbsp Cooking Sake (or dry white wine/ sherry)
1 Tsp Tamari (or light soy sauce)
1 Tbsp Dijon Mustard
1.5 Tbsp Meru Sweet White Miso
1 Tsp Sriracha
Parsley or Chives to garnish
Hard boil the eggs in a large pot. Boil for six mins and then run under cold water.
In a bowl, mix remaining ingredients except for the garnish.
Peel eggs and halve them. Place yolks in the bowl with other filling ingredients.
With a stick blender, blitz the filling until it is a smooth paste. Depending on the size of your egg yolks, this mix may still be a little runny - thicken up with rice flour, tapioca flour or potato flour. Try and avoid cornflour though.
Pipe the filling into the hollowed out eggs and dress with garnish.