The Easter Bunny is coming this Weekend. Stock up on Fresh Local Free Range, Organic, GMO Free Chicken & Duck Eggs
Reserve your egg order for pick-up this Thursday. Let us know how many you'd like, and if you prefer chicken eggs, duck eggs, or a mix of both. They're on a first come, first serve basis.
Check out some fun Easter Egg recipes...
Easter Egg Recipe - Deviled Egg Chicks
Ingredients for Deviled Egg Chicks:
12 large eggs, hard boiled and peeled
1/3 cup mayonnaise
1 1/2 tsp dijon mustard*, or add to taste
1/4 tsp garlic powder
1/8 tsp salt, or to taste
1 small carrot, peeled and sliced into rings
6 black olives What You Need for this Easter Egg Recipe:
-sharp knife
-plastic straw
Instructions
Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.
MINI FRITTATAS - GIADA DE LAURENTIIS
INGREDIENTS
UNITS: US
8large eggs
1⁄2cup whole milk
1⁄2teaspoon fresh ground black pepper
1⁄4teaspoon salt
4ounces thinly sliced ham, chopped
1⁄3cup freshly grated parmesan cheese
2tablespoons chopped fresh Italian parsley
DIRECTIONS
Preheat oven to 375 degrees.
Spray two mini non-stick muffin tins (each with 24 cups) with nonstick spray.
Fill prepared cups almost to the tops with egg mixture.
Bake until eggs puff and are just set in center, about 8-10 minutes.
Using a rubber spatula, loosen frittatas from the cups and slide onto a platter.
Serve immediately or at room temperature.
Easter Brunch Recipes & Meal Ideas | Incredible Egg