Tait Farm Foods
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​Deviled Eggs with Rhubarb Chutney

​6 hard-boiled eggs
2 Tbs. mayonnaise
1 tsp. Dijon mustard
1 Tbs. Tait Farm Rhubarb Chutney
pinch of sea salt
paprika
2 Tbs. finely chopped parsley

Peel the eggs and cut in half lengthwise. Scoop the yolks out into a small bowl.
Add the mayonnaise, Dijon mustard, chutney, and salt. Beat by hand until very smooth. 
Divide the filling evenly back into the egg halves. Sprinkle with paprika and chopped parsley.
Serves 6

Note: For egg salad, chop the eggs and place in a bowl. Add 1/4 C. mayonnaise, 2 Tbs. Rhubarb Chutney, 1 tsp. Dijon mustard, and salt to taste. Garnish with paprika and parsley. 
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Visit Us:

Harvest Shop and Greenhouse

179 Tait Rd., Centre Hall, PA 16828
(814) 466-3411
harvestshop@taitfarmfoods.com


Harvest Shop Winter Hours:
Monday - Saturdays: 10a - 5p
Sundays: Noon-4p

Connect With Us:


Tait Farm Foods Business Office:
(814)466-2386
​office@taitfarmfoods.com
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Tait Farm Foods. All rights reserved.
  • Home
  • Gift Cards
  • Shop
    • Gift Collections >
      • Care Packages
      • Tait Farm Collections
      • Pennsylvania Made Collections
      • Penn State Inspired
    • Shrubs >
      • What Is Shrub?
    • Fruit Spreads
    • Savory Condiments
    • Baking Mixes & Pantry Items
    • Dessert Sauces
    • Vinaigrettes
    • Local Foods
    • Online Farmers Market
  • Recipes
    • Craft Cocktails
    • Appetizer >
      • Cheese Pairings
    • Salads
    • Side Dishes
    • Main Dish
    • Dessert
    • Breakfast & Brunch
    • Favorite Recipes
    • Saturday Samplings
  • The Farm
    • Our Story
    • The Harvest Shop >
      • Shop The Harvest Shop
    • Greenhouse
    • Native Plant Nursery >
      • Tait Farm Native Plant List
    • Agriculture
    • CSA Community Harvest
    • Press
  • Events
  • Connect With Us