Those eggs I got at Stone Barns have been the gift that keep on giving. Not only have I cracked several of them and discovered twin yolks!—which went right into a midweek spaghetti carbonara—but because of their freshness, I just had to use some of them for my most favorite appetizer (and blog name inspiration): deviled eggs. Not only are they perfect for a pre-dinner snack (or barbq appetizer) but kids love to help with the yolk mashing portion, and you can fill them with so many delicious things…

One recipe I found even recommended frying them in a little olive oil—yolk side down—to make a delicious crust–this is genius served on top of a salad for dinner. But for the ones I made the other day I decided to mix the yolks with some leftover green goddess dressing that I had whipped up the day before to go with steamed string beans. You can use a variety of herbs for this wonderful verdant dressing: maybe you like more tarragon or chives? Maybe you have some leftover chervil from the farmer’s market. Here’s a link to my favorite version…besides switching up the herbs you can also substitute low fat mayo or Greek yogurt for the sour cream. But you must use the anchovies and vinegar.

And if you’re wondering if the kids eat them…well yes, one did. Belle loved them (probably more so because she helped with the cooking); Conor, not so much (he’s more of a scrambled egg with lots of ketchup kind of guy). But I’ll take those numbers. So here’s how I boil my eggs:

Take 6 eggs out of the fridge (for 12 deviled eggs) and put them on the counter to get closer to room temperature.
Place a large pot of water on the stove to boil.
When the water is boiling gently slide the eggs into the water. Lower the heat to a gentle boil and put a timer on 9 minutes.
At 9 minutes remove the eggs and rinse quickly under cold water to stop the cooking (you want your yolks orange-y yellow and softish). Then put them in a large bowl filled with ice water and let cool.
Peel the cooled eggs and then slice them each in half. Scoop out the yolks–trying not to tear the whites–and place in a bowl. Let one of your strapping children mash them up and then add enough green goddess dressing to turn it into a beautiful green mush.
Using a small spoon fill the eggs with yolk filling. Sprinkle with more chopped herbs, if you’d like.
Enjoy!

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