How to Make Deviled Egg Easter Peeps
Ah, sweet, sweet spring! Balmy days and springtime showers soon mean healthy, local produce. And thanks to pastured free-range chickens, it is the best time to indulge in farm fresh eggs. For my Easter dinner, I made deviled egg Easter peeps on “grass”.
My Easter Peeps on grass are a tribute to spring and the Easter season. In the spring, the soil warms up and becomes teeming with grubs, bugs, buds, and worms. Chickens that are allowed free range of an area transform their pecking into a super-food packed with nutrition.
Benefits of Free-Range Eggs
Free-range eggs have 1/3 less cholesterol 1/4 less saturated fat than commercially produced eggs. In fact, research shows that although egg yolks are high in cholesterol, they can actually help maintain healthy levels of HDL, the “good” cholesterol. This means that people who have to watch their cholesterol can use free-range eggs and have an extra helping of deviled eggs for Easter dinner. They can also have an extra egg or two during the week and take advantage of the health benefits of free-range eggs.
Free range eggs have lots more vitamin A and vitamin E (the cancer-fighting vitamin) than commercial or even organic eggs. They contain twice as much healthy Omega-3 fatty acids. All eggs are the best source for choline, a nutrient that is critical to brain function and health. It is estimated that a whopping 90% of people in the United States are choline-deficient. So dig in and have a few deviled egg Easter peeps made with pastured free-range eggs.
How to Make Deviled Egg Easter Peeps on Grass
Make your peeps using your favorite deviled egg recipe. I used sandwich relish instead of mayo. Save the pickle relish for the grass. Pipe the yolk mixture in with a pastry bag or simply use a plastic bag with the tip cut off.
Cut tiny slivers of carrots for beaks and pieces of black olives for the eyes. Sit each of your deviled egg Easter peeps on a mound of pickle relish “grass”. You can also cut your grass from spinach leaves with kitchen shears.
Boiling and Peeling Farm Fresh Eggs
Free range eggs have thicker shells than other eggs. They are usually large and have a deeper colored yolk. This is because they have more beta carotene, giving them 7 times more vitamin A. Take refrigerated eggs out 30 minutes before you are ready to boil them.
Cover 8-10 eggs with an inch of water. Heat on medium burner until the water begins to boil. Remove from heat, cover, and let sit for 12 minutes.
Cool them down with ice. Tap the fat end of the egg gently and then peel them carefully.
Have a Creative…and Healthy Easter Dinner.