curried deviled eggs

hello summer! which also means hello fresh food! so many foods are in season in the summer: fruits such as berries, watermelon, tomatoes, apricots, nectarines, cantaloupe and vegetables - such as cucumber, corn, bell pepper, zucchini and rhubarb. one of the things i love most about the summer is the amount of fresh eggs my family gets every day. because of all of the sun, the chickens are out more often and lay more eggs! for me, summertime means baking tarts, scones and any thing containing egg in them! deviled eggs are a fantastic way to utilize fresh farm eggs...free-range eggs taste much better than store-bought. deviled eggs make for a satisfying lunch along with a green salad or a small snack! i use vindaloo curry powder in this recipe, but if you cannot tolerate a spice then you can use balti curry for a milder flavor.

yields 12 deviled eggs

6 hard-boiled free-range chicken eggs

1/8 tsp. sea salt

1/4 tsp. ground black pepper

1/2 tsp. turmeric

1 tsp. vindaloo curry powder

3 tbsp. mayonnaise

1 celery stick, finely minced

quarter of a red onion, finely minced

12 parsley leaves, for tops

how to enjoy these fresh eggs:

• slice the eggs lengthwise, gently pry the yolk out with a spoon and place it in a medium bowl. mash the hard yolks with the back of a fork until broken up. whisk all the spices together with the yolks.

• add the mayonnaise, making sure to stir completely. finally, add the minced celery and onion and mix together.

• divide the filling amongst the egg whites evenly and garnish with parsley leaves. grind fresh pepper over them and enjoy!