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Easy-to-Follow, Simple Egg Recipes
Great Valley Poultry in Manteca, CA would like to share some nice egg recipes that you can prepare with our farm’s eggs. We are big supporters of organic farming and have always followed the cage free, free techniques to raise the chickens in our farm so that they produce the amazing quality, nutrient laden eggs. Once you’ve tasted our eggs, we guarantee that you’ll be addicted for life. So browse these easy-to-follow, simple recipes and serve up the best to your family and friends every day!
Take a look at the nutritional value in just one egg. Then follow the recipe below to enjoy the great taste of our farm fresh eggs.
Egg Nutrient Chart
Nutrient Content of a Large Egg
Total fat (g)
Monounsaturated fat (g)
Polyunsaturated fat (g)
Saturated fat (g)
Trans fat (g)
Vitamin B12 (mcg)
Vitamin D (IU)
Vitamin A (IU)
Vitamin B 6 (mg)
Vitamin E (mg)
Source: U.S. Department of Agriculture, Agricultural Research Service, 2010. USDA National Nutrient Database for Standard Reference, Release 23.
Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/nutrientdata
Discrepancies between nutrient levels in the white+yolk vs. the whole egg are due to sampling error.
Pickled Deviled Eggs
Make these gorgeous purple deviled eggs ahead of time for easy holiday entertaining – perfect for Easter brunch! Mix and match your toppings! The possibilities are endless – shrimp, chives, smoked salmon, crabmeat, capers, diced red bell pepper, Italian parsley, cucumber, fresh dill.
Prep Time: 20 minutes
Cook Time: none
Servings: 20 appetizers
Fresh Lemon Juice
Finely Chopped Fresh Dill OR Chives
|1 Jar (16 oz.)|
- Crabmeat & Fresh Dill
- Diced Red Bell Peppers & Italian Parsley
- Small Cooked Shrimp & Chives
- Smoked Salmon, Capers & Chives
- Steamed Asparagus Tips
Step 1: CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 20 white halves. Finely chop remaining 4 white halves.
Step 2: MASH yolks with fork. ADD finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well. ADD dill; mix well. Cover and refrigerate.
Step 3: DRAIN beets, reserving juice (about 2/3 cup). Set beets aside for another use. COMBINE beet juice, water and vinegar. ARRANGE egg whites cut side down in shallow container. POUR beet mixture over eggs. Cover tightly. REFRIGERATE at least several hours or overnight, turning occasionally.
Step 4: REMOVE purple egg whites from beet mixture, pat dry with paper towels. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. Garnish with toppers, as desired.
Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in
To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.