Little Chefs,Crepes and Deviled Eggs

The plan was to make crepes. I picked up a dozen eggs from Topanga friends with happy chickens. We realized we had plenty of eggs to also make deviled eggs, and were inspired to work on two things at the same time. Making sure to focus on not over boiling the eggs, while also working on crepe batter. Deviled eggs felt like a great way to make use of some of special Topanga eggs, and they were really delicious!


For the crepes, we picked apples in the garden, diced them, and cooked them on low heat with a little coconut oil, cinnamon, and a little sugar. We used a simple crepe batter recipe and filled them with cooked apples.

Deviled Eggs

Put the eggs in a pot of cold water, turn on the heat and wait until the water comes to a rapid boil. Remove from the heat, put a lid on it, and let stand for 9 minutes. Quickly put the eggs in a bowl of ice water.

They patiently waited for the eggs to cool down and the shells peeled perfectly. Slice them in half and scoop the yolk into a bowl, add mayo and mustard, whip it. Add salt and paprika. Then scoop it into the egg whites. Sasha thought she used too much paprika, but it actually turned out super tasty, perfect amount of everything!

Can you find the little toy cows? It’s like “Where’s Waldo”, they place them in at least one picture every time.