Just look at those yolks! Deep yellow yolks means well fed hens!
By the way, chickens are not vegetarians… Have you seen those preposterous egg cartons which proudly say “Vegetarian Fed Hens”? Bugs, worms, seeds, weeds, pizza, just about anything – chickens are omnivores!
Buy locally raised, pastured, cage-free hens!
Support your local farmer!
Thanks, Ron, for sharing the great eggs!
Green Stuffed Eggs
With basil growing in the garden, it’s time to make green eggs, read Dr. Seuss’ book & chow down!
12 Boiled Eggs, peeled & cooled
1/4 cup (preferably homemade) Mayonnaise
2 Tablespoons fresh Green Basil Leaves, blanched for 30 seconds & drained
2 Tablespoons freshly grated Parmesan
Sea Salt & White Pepper to taste
1 teaspoon grated Parmesan
1/4 teaspoon dried Basil
Cut eggs in half lengthwise or crosswise.
Carefully remove yolks & arrange whites on tray or plate.
In a food processor blend yolks, mayo, basil & Parmesan until smooth.
Season with salt & pepper.
Spoon yolk mixture into quart-size ziplock freezer bag.
Zip it closed.
Snip the end off one corner of the bag.
“Pipe” the yolk mixture into the egg whites.
Cover with plastic wrap & refrigerate until ready to serve.
Combine grated Parmesan with dried basil.
Remove covering, sprinkle with Parmesan basil mixture & serve.