Quick Bite: Farm-Fresh Eggs

Lazy days of summer? Not for our small-farm hens—they’re flush with eggs this time of year.

Because they rely on light cues for egg production, longer days mean a greater supply, particularly from all-natural farms that favor good old-fashioned sunlight over artificial rays that keep commercial hens active up to 17 hours a day. “Our chickens need a little more rest than that,” laughs Wadmalaw farmer Celeste Albers of Green Grocer, whose birds are free to roam the pasture and feed on grass and bugs, then nod off when the sun goes down. The difference? “Yolks are richer in color from all that beta-carotene exposure.” Now that’s a good egg.   

Fowl Language
*Cage-free (or free-roaming) hens live in a large coop or poultry house, without individual cages
*Free-range hens are free to roam in an outdoor pasture
*Organic hens must have access to the outdoors; also, use of feed with animal byproducts or genetically modified organisms (GMOs) is prohibited.
 

Dressed-Up Deviled Egg Trio

Serves

24

Ingredients 

12 eggs, hard-boiled and peeled 4 1/2 Tbs. mayonnaise, divided 1/2 tsp. ground mustard 1/2 tsp. Old Bay seasoning 1/2 Tbs. celery, finelychopped 2 Tbs. crabmeat,chopped 1/4 tsp. Dijon mustard 1/2 tsp. curry powder 1/4 tsp. kosher salt,divided 3/4 tsp. yellow mustard 2 Tbs. country ham, browned and finely chopped Paprika, for garnish

Directions 

Halve eggs lengthwise. Scoop out yolks and divide evenly into three separate mixing bowls. For the crab deviled eggs, mix yolks from first mixing bowl with two tablespoons of the mayonnaise, plus the ground mustard and Old Bay seasoning. Fold in the celery and crabmeat. For the curried deviled eggs, mix yolks from second mixing bowl with one tablespoon of the mayonnaise. Stir in the Dijon mustard, curry powder, and 1/8 teaspoon of the salt. For deviled eggs with country ham, mix remaining yolks with 1 1/2 tablespoons mayonnaise, the yellow mustard, and remaining 1/8 teaspoon of salt. Fold in the country ham. Stuff egg-white halves with fillings. Dust with paprika and chill. When ready to serve, group by filling and label accordingly.