“This post is sponsored by Happy Egg Co., but all opinions are my own.”
Many of you know that I am from rural Kentucky. This means that potlucks, church dinners, and various community luncheons were key parts to my growing up (let alone my introduction to the culinary world). These meals all had one thing in common: deviled eggs. From childhood, this Southern classic has been one of my very favorite foods – one that I avidly crave.
I believe strongly that all eggs are not created equal. As a home cook, I value where my food is sourced from, the ethics behind the production, and the morals of the company.
Having been raised by a family with a history in farming, I am very interested in agricultural techniques. That is, hands down, where Happy Egg impresses me the most. Established in 1949, the Happy Egg Company is a trailblazer of the industry. They stand deeply behind their product and their methodology; this, in their opinion, should change how confident we should be, as consumers, in their eggs. To say that I agree would be a hyperbolic understatement.
I feel that there are several misconceptions in the egg industry due to misleading marketing and framing. When an egg brand claims that they are “Organic”, hens have access to the outdoors. However, that can mean that they have access to a tiny door inside a crowded barn. When they claim to be “Standard Free Range”, to adhere to HFAC standards, the required minimum outdoor space is merely two square feet per bird. When brands are sold as “Cage Free”, hens do not live inside a wire cage, but this does not mean they go outside. It also doesn’t guarantee that conditions are cruelty-free. Lastly, unless packaging says otherwise, your eggs are coming from caged chickens. In this case, hens spend their entire lives indoors, shoved in overcrowded wire cages, without enough space to stretch their wings.
When I became fully aware of all of this, I got sick to my stomach. Luckily, I don’t have to worry about that as a Happy Egg customer. Their guarantee is that their eggs are the “Free-est of the Free Range” — each farm has over eight acres of outdoor access for their hens to forage freely each and every day. That is, for example, ten-times more square feet per bird, as compared to the average “Standard Free Range” eggs.
After buying a product that I believe in, it was time to head to the kitchen!
Kentucky Deviled Eggs
- 12 Happy Eggs
- 3 strips of bacon
- 1/3 c. mayo
- 3 tbsp. sweet pickle relish
- 3 tsp. Dijon mustard
- 2 tsp. yellow mustard
- 1 tsp. sugar
- salt, to taste
- pepper, to taste
- tabasco, to taste
- paprika (garnish)
- Boil eggs, peel, cut in half, place yellows in a separate bowl.
- Cook bacon until crispy, chop, sit aside.
- Add mayo, sweet pickle relish, dijon mustard, yellow mustard, and sugar in the bowl with the yellows. Mix thoroughly.
- Add salt, pepper, and tobasco to the mixture according to taste.preferences.
- Spoon in the mixture to each halved egg white. For a cleaner presentation, you can use a piping bag, as if the deviled egg mixture was icing.
- Garnish each egg with paprika and a slice (or two!) or chopped bacon.
I hope y’all love this recipe as much as I do. It is a tried and true crowd pleaser!
If you are in the Louisville area, you find them at Meijer (look for the iconic yellow packaging!); otherwise, use the store locator to find the closest Happy Eggs retailer to you! Happy Eggs can be purchased in two varieties: the “Free-est of Free” and the “Organic Free-est of Free.”
Be sure to follow @thehappyeggco on Instagram, Twitter, Facebook, and Pinterest!
As always: Happy Eating, Happy Traveling, Happy Living!
Y’all come back now, ya hear?