Wild Things Farm

Since I'm the one in the family that has chickens, one of the dishes I was to take to the family Thanksgiving dinner was deviled eggs.  Anyone who has tried to boil and peel a fresh egg knows that it's nearly impossible to cleanly peel them.  So, in anticipation of being the designated deviled egg maker, I held 2 dozen eggs in my fridge for 6 months...no, just kidding!  2 weeks is more like it.  They peeled pretty good--I put them in a pot of cold water, brought it to a slow boil and set the timer for 10 minutes.  I put ice cubes in a big bowl with water and when the timer went off I put the eggs into the ice water for a few minutes, then peeled them.  The shells came off pretty easily.  A couple were a little testy, but not too bad. 

I wanted to use some olives stuffed with peppers as a garnish on some of the eggs, just for something a little different.  I took 2 capers and placed on each deviled egg (eyes) and sliced the olives to make a mouth that was open like it was hot.  I scattered the peppers around the plate to let everyone know they were hot so I wouldn't scorch the family members who don't appreciate hot!

 Remember Mr. Bill?  These reminded me of Mr. Bill---"Oh Noooooo!"

See, it's okay to play with your food!  These were a hit at the table :)