Deviled eggs are a family favorite any time of the year but it's just not Thanksgiving unless you find them among the many dishes on the holiday table. I must admit, this year I have a new appreciation for all the chicken farmers--both egg farmers and chicken farmers!
Back in October when I went to a local elementary school to talk to a first grade class about dairy farming, I also delivered the Farm Bureau poultry incubater and a dozen eggs from a local hatchery. And like Paul Harvey, here's the rest of the story:
After the kids watched the chicks hatch, the chicks needed a home--so they came to the dairy farm.
They were kept inside on my front porch in a large box under a heat lamp for a couple of weeks until they began to jump out of the box. At that point, they graduated to the chicken coop outside!
So far, all eleven chicks are still alive and I am enjoying watching how they grow and change everyday. Chicken chores do have their perks!
Maybe someday, I'll even have a few home grown eggs!
In the meantime, I'll be buying eggs produced from egg farmers and thanking them for their dedication to providing eggs for Thanksgiving and everyday of the year!
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Deviled Eggs
Halve hard-cooked eggs lengthwise; remove yolks and mash with these seasonings:
For 6 eggs:
1/4 cup Miracle Whip
1 teaspoon vinegar
1 teaspoon mustard
1/8 teaspoon salt,
dash pepper
Refill whites and refrigerate until ready to serve.
Happy Thanksgiving!!
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