Rustic, Buttered-Onion Deviled Eggs

(gluten-free, paleo, grain-free, vegetarian)
Rustic Buttered Onion Deviled Eggs Featured

I think deviled eggs should always be described as rustic. Is there a food that is more homespun, wholesome, and natural than the egg? I think it would go against my morals to create fancy swirled deviled egg filling with a piping bag. Plus, that just takes too much time. Deviled eggs are already a labor of love, especially when you have to peel farm fresh eggs…  I know, I know. As Chandler would say: my wallet is too small for my fifties and my diamond shoes are too tight.

I always have a carton (or several) of month-old eggs that I reserved just for hard boiling, so that I don’t go into a fit of rage trying to peel them fresh.

Eggs are a staple on our homestead. We eat them for breakfast every morning, plus sometimes at lunch or as a snack. Karl and I are both eating more eggs than ever before- partly because, thanks to our happy healthy chickens, we have an unlimited supply of non-gmo, organic eggs from happy hens that are raised on pasture and not fed corn or soy. Our flock is popping out gorgeous eggs at a recored rate, even on these cold, dark Wisconsin winter days. And we’re so grateful for them!

Rustic, Buttered-Onion Deviled Eggs
12 large eggs
1/4 cup finely minced onion
6 Tbs butter
2 Tbs of your favorite mayo
1/2 tsp sea salt

1. Hard boil your eggs with whatever method you prefer. I place the eggs in a pan and add water until the eggs are well-covered. Bring the pot to a boil, then turn off the heat and let sit, covered for 10-12 minutes. Drain and immediately chill with cold tap water, changing out water several times, until the eggs are cooled. Peel and then cut each egg in half lengthwise.

2. Add the butter and onions to a skillet and heat over medium, stirring occasionally. Cook for 5-8 minutes, or until the onions have become tender and are just starting to turn brown. Set aside and allow the onions and butter to cool. This is perfect:
buttered onions

3. To make a luscious, smooth filling I like to use a sieve. That is, I take a sieve and use the back of a spoon to smash the yolks through it. To the yolks I then add the mayo and sea salt and whip them vigorously with a fork. You could also throw the filling into a small food processor or use an immersion blender (do this before you add the onions though, you don’t want to puree the onions).

4. Finally, stir in the cooled butter and onions. Use a spoon to make dollops of filling and place them into each egg half. Serve chilled and store in the refrigerator up to three days in a covered container.

Want more farm fresh egg recipes? Try my absolute favorite Bacon, Sausage & Ham Omelette Rollup with Kale (which is perfect for breakfast for brunch with a large number of people)!

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