Devilled Eggs

I have had to ask myself lately, am I willing to spend a few more dollars at the grocery store?

The price of many items have already gone up–as I am sure you have already noticed–but that isn’t what I am referring to.

I spent the last few years shaving as much as I could off the bill every month–while still maintaining the freshest food I could.  Eating good food that is healthy and tasty.  But as I continue to ask questions about the quality of the food, the integrity with which it is prepared/cared for, and the standards that we have become “used to”, I am finding that there are a few things I am willing to admit I am feeling a little uncomfortable about.

Like what you may ask?

Well, for one: eggs.  Standard egg farming practices don’t much allow chickens to be chickens–and the more I look into it, the more uncomfortable I become about buying whatever eggs are on sale–when for a little bit more I can buy organic eggs from  certified organic chickens–where they can walk around, pecking until their little chicken hearts are content…hmmm…(for more info on  Ethical Farming in Canada–check here Canadian Coalition of Farm Animals.

~~now if your family is like mine, you will have some “Post-Easter” eggs to eat up –here is one of our favourite ways!  Simple and plain–just perfect!

Devilled Eggs
6 hard boiled eggs*
1/2 tbsp chives finely chopped
1 tsp  mustard (yellow or dijon–both work)
cracked pepper
3-4 tbsp mayonnaise
paprika

Peel eggs and cut in half–carefully scoop out the yolk and place in a bowl.  Mash yolks with a fork. Add all other ingredients (except paprika) and mix well, until fluffy and smooth–add more mayo if you need to.  Divide the yolk mixture among the egg white halves and sprinkle with paprika.

*Tip:  to hard boil eggs without the yolk  turning colour, bring them to a boil for 1 minute.  Cover, turn off heat and let sit until water is cool.  Eggs will be cooked perfectly and the yolk shouldn’t be green…