By: Sara De Leeuw

Hello Adventurers!  

This month we are off again to another great place in the Inland Empire—Voortman’s Egg Ranch in Ontario. Voortman’s has been in business since 1951, is family owned and operated, and next to having your own chickens, they are the best place to get fresh eggs!

When I arrived at Voortman’s, Eddie Voortman was kind enough to show me their chickens and explain how the eggs are processed and packaged. It’s quite interesting! The chickens are fed an organic, vegetarian diet. The egg sizes range from medium to jumbo, depending on the age of the chicken.


Once they gather the eggs, they are washed, carefully checked for cracks or defects and sorted into grades and sizes. These racks represent just one mornings eggs from about one-quarter of their chickens. That’s a lot of eggs! Voortman’s sells to the public, but they also supply eggs to local bakeries and restaurants!


After leaving Voortman’s, I was inspired to make deviled eggs! They are one of those throw-back comfort foods that remind me of my childhood. Growing up, we always had deviled eggs as part of our Fourth of July picnics. When our kids were small, they were a staple of Easter Brunch.  We still have them for both those holidays, but you can make them any time! No matter what season or holiday, comfort food is always welcome!

This version is simple with a bit of spice, using brown mustard and Sriracha. Be warned though, they disappear very quickly, so be sure to have extra on hand!   


12 hard-boiled eggs, peeled and halved, yolks set aside.
2/3 cup mayonnaise
2 tablespoons spicy brown mustard
1/4 teaspoon dry mustard
2 teaspoons Sriracha Hot Sauce
Salt & pepper to taste
Smoked paprika – garnish

In the bowl of your food processor, pulse hard egg yolks until they resemble yellow sand. Add mayonnaise, mustards and Sriracha, blend until mixture is smooth and creamy. If you don’t have a food processor, add the yolks, mayo, mustards and Sriracha to a medium bowl and use a hand mixer to get desired consistency. Add salt and pepper to taste.

Fill the hollows of the egg whites with the yolk mix. Sprinkle with smoked paprika to garnish.


What do you like to do with eggs? Leave a comment and let me know! Also, if you have any fun places you’d like me to visit, I’m always looking for local businesses that want to share great ingredients!

Till next time, adventurers! Eat well!

Voortman’s Egg Ranch is located at 13960 Grove Ave, Ontario CA 91762.  Their hours are Monday - Saturday 8 am - 5 pm.  They are closed on Sundays.