An Egg SHELLebration!

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We have a lot of eggs! The chickens at Chewonki are currently producing more than one hundred eggs a day. Participants and students have cared for chickens here on campus so we say thanks to them for laying (get it?) the ground for this bounty.

You may ask “what in the world are we doing with all of these eggs?” especially as we are between programs and not feeding many people right now. Many eggs have been donated to local hunger relief organizations and for the MCS faculty and the handful of Foundation staff who join us for lunch, Chewonki cooks have served up deviled eggs, egg salad, omelettes, quiche, southwest scramble, banana bread pudding and more, and coming soon egg drop soup and egg foo young. Above is a picture of our walk-in refrigerator. You can see that we have eggs of all sizes and many colors. Thank you farmers!

Happy cooking from Susan and the kitchen team!

Classic Deviled Egg with a Chewonki Twist


  • 12 eggs (hard boiled)
  • ¾ cup mayonnaise (or to taste)
  • 1 t salt
  • 1 t pepper
  • 2 T Dijon mustard
  • 1 t curry powder
  • 2 T sweet chili sauce


Hard boil 12 eggs. There are many ways to hard boil an egg. I was taught to put eggs into a pot and cover them with cold water. Cover and bring to a boil for 2 minutes. Turn off the heat and let the eggs sit, covered for 5 minutes, then submerge in cold water.

Peel and halve the eggs. Put the yolks into a mixing bowl and arrange the whites on a platter.

Mash the yolks very well using either a potato masher or the back of a sturdy fork. You can also puree them in a food processor. It is worth a little extra time to get the yolks very smooth.

To the yolks add and mix well: mayonnaise (a little extra mayo means you will have a bit more filling for each egg half), salt, pepper, Dijon mustard, curry powder, sweet chili sauce

To fill your egg cups you can use a teaspoon to carefully fill the egg white or you can use a piping bag. If you don’t have a piping bag, a zip lock type bag works well: put your filling into the bag and snip one of the corners off to allow the filling to squeeze through.

For garnish we used curried farm pickles made by our farm crew last summer. They are delicious! We topped each egg with a sliced pickle, but chopped pickles would be nice too. Traditionally deviled eggs are sprinkled with paprika. Smoked paprika would be delicious on top of these curried eggs.

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