A Grassfed Deviled Egg Recipe Feasts Your Eyes

The striking orange-yellow color in a grassfed deviled egg recipe shows these eggs are rich in zeaxanthin, an anti-oxident vitamin that protects eyes. Specifically, zeaxanthin protects the macula, a key component of the retina. Without enough zeaxanthin the retina suffers "macular degeneration," which is damage that leads to blindness. Macular degeneration is a leading cause of blindness in people 55 or older.

Grassfed deviled egg recipes are natural providers of zeaxanthin, a vitamin not found in typical multi-vitamin capsules.

Eggs--such as found in these deviled egg recipes--are the most potent source of zeaxanthin known to man.

The more of this essential vitamin, the deeper the orange hue in the egg yolks. And the deeper the orange color, the more eye protection we get. A grassfed deviled egg recipe will not only feast your eyes, it will protect them too.

Deviled Eggs and Caviar


40 hard-cooked pastured poultry eggs
1/4 cup mayonnaise
1/4 pound (1 stick) grassfed butter, melted
Coarse salt and ground pepper
1/4 cup finely chopped fresh dill
7 ounces large salmon roe
fresh dill for garnish

Peel the pastured poultry eggs and cut in half lengthwise. Put yolks in food processor and chop fine. Add the mayonnaise, butter, salt and pepper, and chopped dill. Blend until smooth.

Put mixture in pastry bag fitted with a large star tip and fill each half egg. Cover loosely with plastic wrap and refrigerate, up to 3 hours.

To serve, top each half egg with a few grains of red caviar. Arrange on a thick bed of dill to keep the eggs from sliding or put on deviled egg dishes.

Deviled Eggs with Parmesan Cheese


24 hard-cooked pastured poultry eggs
1/2 cup mayonnaise
1/4 cup green basil leaves, blanched for 30 seconds and drained (so they retain their bright green color)
1 Tbsp freshly grated Parmesan cheese
Coarse salt and ground pepper to taste


Peel the pastured poultry eggs and cut each in half lengthwise or crosswise. Carefully remove the yolks and arrange the whites on a platter or tray. (Greens on the tray will keep the eggs from rolling.)

In the bowl of an electric mixer or a food processor, blend the egg yolks, mayonnaise, blanched basil leaves, and cheese until smooth. Season with salt and pepper.

Put the egg yolk mixture into a pastry bag fitted with a decorative tip and pipe it into the egg halves. Cover with plastic wrap and refrigerate until ready to serve, up to 3 hours.


Omit basil and Parmesan cheese and add and blend in a food processor instead:

Roasted sweet red pepper and a dash of cayenne

1 peeled and seeded tomato, 1 Tbsp tomato paste, and 1/2 tsp curry powder

4 anchovy fillets with 8 finely minced black olives

Zesty Deviled Eggs


6 hard-cooked pastured poultry eggs
1/4 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
3 Tbsp salad dressing


Cut peeled pastured poultry eggs lengthwise in half. Slip out yolks, mash with fork. Mix in seasonings and salad dressing and one of the following into egg yolk mixture:

2 slices bacon, crisply fried and finely crumbled 1/2 cup finely shredded cheese 2 Tbsp snipped parsley 1 tsp horseradish

Easy Deviled Egg Recipes are quick, colorful and can be prepared ahead of time.

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