King Lake Farms Ginseng Deviled Eggs

We have a flock of chickens in the backyard, so I’m always looking for recipes that use eggs. These King Lake Farms Ginseng Deviled Eggs are always a welcome appetizer at family dinners and community gatherings. My grandmother, who grew up on a farm in Elgin County, gave me the secret ingredient to this recipe: butter! Of course, I added the King Lake Farms ginseng to give these yummy deviled eggs health benefits and an earthy zing. 

Serves 6-12

Ingredients:

12 large eggs

1 Tbsp softened butter 

½ cup mayonnaise 

1 tsp smooth Dijon mustard

1 tsp white sugar

½ tsp ground King Lake Farms ginseng 

Pinch of salt 

A few turns of ground pepper

A few shakes of paprika 

2 strips of bacon, crumbled (optional – but worth the effort!) 

Instructions:

1. Hard-boil the eggs. Note: if you’re using your backyard chicken eggs, use older eggs because they peel easier. Also be sure to take the optional step and “crack the membrane” for an easier peel. If you don’t know how to do this, there are lots of “how to” videos on YouTube. Once eggs are hard-boiled, cool and peel eggs. Set aside. 

2. Slice eggs in half lengthwise and remove yolks. Set whites aside and put the yolks in a mixing bowl. 

3. To the yolks, add butter, mayonnaise, Dijon mustard, sugar, King Lake Farms ginseng, salt and pepper and stir/mash well.

4. Fill each egg white half with a heaping spoonful of yolk mixture. 

5. Garnish with paprika and crumbled bacon. 

Enjoy!