My Rooster

Imagine my surprise to discover on this April 1st
that my ceramic rooster had laid
a batch of naturally dyed Easter eggs!

So... when you are given such a gift,
you make something delicious from these colored packages
to share at your Easter meal, or Passover celebration,
or just for the delight of Spring or any season!

This recipe is created by estimating amounts.
I hope that these ingredients are enough of a spring-board
for you to make your own delicious deviled eggs!

Lemony Deviled Eggs
by Lea Goode-Harris
Makes approximately 24 half eggs, filled

Please use organic!

  • 18 pasture raised and farmed eggs
  • enough mayonnaise to reach the consistency you want (1/3 to 1/2 cup. I use my homemade mayo)
  • 1 squirt of Dijon mustard (approx. 1+ tablespoon)
  • zest of a Myer Lemon
  • juice of half a Myer Lemon
  • 1 teaspoon of salt, to taste
  • 1 holiday memory


  1. Hard boil your eggs (I always put in at least two more eggs because I always seem to tear at least one cooked egg white). To do so, fill a medium to large pot halfway with water. Bring the water to a boil over medium heat. Place the eggs gently into the boiling water (I prick one end before submerging into water. I find that this makes the peeling easier). Cover and let them cook for 12 minutes. Prepare an ice bath for the eggs by filling a large pot with ice cubes and water. Once the eggs are done cooking, immediately place the eggs in the bath. Let them cool down for five to 10 minutes.

  2. I then cracked these eggs. leaving the shells on at this point, and soaked them in three different colors: 1- water and turmeric powder 2- water and a half a cup of blueberries 3- water and half a cup of dark red cherries. I wanted to make the whites mottled with color. The turmeric worked, but not the other colors. You might want to skip this step!

  3. Carefully peel the boiled eggs. Gently slice in half, lengthwise—the sharper the knife the better.

  4. Scoop out the yolks and place them in a mixing bowl. I then run each yolk through my hand grater so that there are no lumps. Set the egg whites onto your serving platter.

  5. Add the remaining ingredients, including your 1 holiday memory (this is truly a secret ingredient you don't want to forget!). Mix all together with a fork. Find the desired consistency by adding additional mayo and fill the egg whites with your mixture.

  6. Top each egg with a fresh cut dill (or you can use dried dill)

  7. Enjoy this delicious lemony twist on deviled eggs!

 My attempt, failed, to make pretty mottled whites!

 These yolks are almost orange, they are so full of Spring nutrients and new green grass!

 Shredded and homemade mayo added