Cooking farm-fresh eggs is different than regular supermarket eggs. They cook more quickly. When used in cakes or other baked goods, the results are lighter. The yolks tend to be more orange and flavorful as a result of the grain and grass diet.
When I get fresh eggs, I tend to make egg salad or deviled eggs so I can really appreciate the flavor and texture. Lately, I’ve tired of my usual recipe and decide to branch out.
With a recent dozen, I made a simple deviled eggs, seasoning the yolks with mayonnaise, mustard and cumin...
And the recipe from Oleana for Deviled Eggs with Tuna and Black Olives...
Ana Sortun's Deviled Eggs with Tuna and Black Olives
1 tablespoon extra virgin olive oil
1 cup minced fresh tuna (about 6 ounces)
1 scallion, minced
1/2 cup minced celery
Tiny pinch curry
Salt and pepper
8 hard-boiled eggs, split in half lengthwise, with yolks and whites separated
1 cup thick mayonnaise, preferably homemade
1 tablespoon chopped parsley
8 black olives, pitted and finely chopped
1 plum tomato, finely chopped
Heat oil in a medium saucepan over high heat. Add the tuna, scallion, celery, curry and salt and pepper. Cook until the tuna is just opaque, about 3 minutes. Cool and drain well.
In a small mixing bowl, mash the egg yolks with a fork. Stir in the mayonnaise, tuna, and parsley. Season with salt and pepper.
Season the egg whites with salt and pepper and fill their centers with heaping spoonfuls of the tuna egg filling. Top each with a black olive and tomato.