May is National Egg Month and, in North Carolina, that’s reason to celebrate. According to the N.C. Egg Association, our state produces about two billion eggs each year. Since the average person eats about 260 eggs per year, North Carolina chickens produce enough to feed our state. Chances are when you buy eggs at the grocery store, you are buying local.
Another reason to love eggs? Each one has only 70 calories and a whopping six grams of protein.
Eggs can be served a variety of different ways including the cookout favorite – deviled. The recipe below is provided by Julie Busha of Slawsa. North Carolina-based Slawsa is a relish with a salsa twist – and available in the condiments section. It comes in a variety of flavors including original, spicy, fire and garlic.
“I’m trying to make Slawsa as synonymous with deviled eggs as an ingredient as Rotel is with 9-layer dip,” she said. “We’re not just a topper. Our eggs are easier with only three ingredients and no chopping required and healthier since it has less mayonnaise and more vitamin C than traditional deviled eggs.”
It’s available at grocery stores, including Harris Teeter and Kroger. Check out the website to find the store closest to you. Below is the recipe for Slawesome Deviled Eggs:
Slawesome Deviled Eggs
- 12 hard-boiled eggs, sliced in half lengthwise, yolks removed and set aside
- 3/4 cup Slawsa Spicy
- 1/4 cup mayonnaise
Mash up yolks with a fork in a small bowl until thoroughly mashed. Then, mix in Slawsa and mayonnaise until incorporated well. Pipe into egg whites and garnish with smoked paprika and parsley (optional).
Makes 24 deviled eggs
And finally, Busha offers this tip for perfectly cooked and easily peel-able hard-boiled eggs. Put 12 eggs in saucepan, covered 1 inch over eggs with water. Add 2 teaspoons of baking soda to water. Turn heat to high and bring eggs to a boil for 1 minute, then cover, remove from heat and let sit for 12 minutes. Remove eggs and place in ice bath to cool quickly before using.