D.C. restaurant Founding Farmers wasn’t content to just get in on the deviled egg craze, they had to own it. The eco-friendly restaurant serves four distinct kinds of D.E.s and were kind enough to share all of their recipes with ES.

Founding Farmers Devil-ish Eggs – Classic

4 halves hard boiled eggs, whites only
2 Pinch kosher salt
2 oz Founding Farmers Devilish Egg Salad (Recipe Below)
1 Pinch fresh chives, snipped
1 Pinch ground black pepper

Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.
Season egg whites lightly with salt.
Place 4 egg halves on serving piece.
Scoop egg salad mixture into well of egg whites.
Garnish with chives & black pepper. Serve.

Founding Farmers Devil-ish Egg Salad
Makes 1 pound

12 Each hard boiled eggs
0.25 cup sour cream
0.5 cup mayonnaise
0.25 cup yellow onion, diced fine
0.25 cup celery, diced fine
3 Tbl fresh chives, snipped
0.5 Tbl celery salt
0.5 tsp kosher salt
0.25 tsp ground white pepper

Peel shell from eggs and then fine dice the cooked eggs.
In a mixing bowl, fold all of the ingredients together and toss well.
Cover and refrigerate unused portion for up to 2 days

Founding Farmers Devil-ish Eggs – Crab

4 halves hard boiled eggs, whites only
1 Pinch salt kosher
1.25 oz lump pasteurized crab meat
1 Tbl Founding Farmers Louie Dressing (recipe below)
0.5 tsp fresh chives, snipped
1 Pinch spice Old Bay seasoning
1 Pinch spice pepper ground black

Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.
Season egg whites lightly with salt.
Dress crabmeat with Louie dressing.
Place 4 egg halves on serving piece.
Scoop crab mixture into well of egg whites.
Garnish with chives, Old Bay Spice & black pepper. Serve.

Founding Farmers Louie Dressing
makes 1 qt
2 cup mayonnaise
1 cup cocktail sauce
2 oz sour cream
0.25 cup celery, diced fine
0.5 Tbl spice bay seasoning
2 ea onion green
1 dash tabasco sauce
0.75 tsp fresh squeezed lemon juice
1 Tbl Italian parsley, rough chopped
2.5 Tbl sweet relish

Place all ingredients in a mixing bowl. Whisk until completely incorporated.
Cover unused portion and refrigerate for up to 3 days.

Founding Farmers Devil-ish Eggs – Smoked Salmon

2 Each hard boiled eggs, whites only
1 Pinch kosher salt
2 Tbl smoked salmon, pre-sliced and small diced
2.25 oz Founding Farmers Devil-ish Egg Salad (recipe above)
1 tsp fresh chives, snipped
2 tsp smoked salmon, pre-sliced and small diced
1 sprig fresh chives
4 Each capers
1 Pinch kosher salt
1 Pinch ground black pepper

Work area and utensils must be clean and sanitary.
Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.
Season egg whites lightly with salt.
Combine egg salad and 2 1/2 Tbl of diced smoked salon.
Place 4 egg halves on serving piece.
Scoop salad mix into well of egg whites.
Garnish with remaining diced salmon, chives, caper, salt and pepper. Serve.

Founding Farmers Devil-ish Eggs – Lobster

2 Each hard boiled eggs, whites only
1 Pinch kosher salt
1 oz poached lobster claw meat
1 Tbl Founding Farmers Louie Dressing (recipe above)
2 tsp Italian parsely, rough chopped
1 Pinch ground black pepper

Work area and utensils must be clean and sanitary.
Slice a thin piece off the base of egg whites so egg will sit flat on serving piece.
Season egg whites lightly with salt.
Dress Lobster with Louie dressing.
Place 4 egg halves on serving piece.
Scoop lobster mixture into well of egg whites.
Garnish with parsley & black pepper. Serve.