Deviled Eggs Benedict

 Oh Boy... Deviled Eggs...

But not just any deviled eggs, these are based on that most delicious of all brunch dishes... Eggs Benedict.

I LOVE eggs Benedict.  Not just for that marvelous taste, but also it brings back very happy memories of a long gone friend.  My good friend John passed away nearly 15 years ago.  We had jobs that allowed us to travel a great deal.  Whenever we met up for breakfast, you could count on John to tell this slightly off color joke about Eggs Benedict and vacations.  I will spare you the off color joke, but just the thought of Eggs Benedict in any style makes me smile.

But I digress...

These little gems are destined to be the hit of your event (why do we only serve deviled eggs for events?... they are so good).  Just a little bot of ham, a single English muffin, a bit of Hollandase Sauce; and bingo bango bongo, what a treat!

The only complicated part of this recipe would be the sauce.  Follow the blue letters for my easy to make Hollandase Sauce in a stand mixer recipe.  That recipe does make quite a bit, far more than you need for this recipe.  I have given you a cut down version of the recipe in this recipe.  But plan your menu and you may want to add additional Hollandase Sauce with crunchy vegetables (Asparagus, Bell peppers, etc.) for an additional appetizer or a side dish.

These eggs were gobbled up!  All the flavors and textures of the classic brunch dish.  And mu memories will make this a permanent addition to my growing list of All Dressed up Deviled Eggs!

Enjoy!!!

  OK... Here's what I did...

Deviled Eggs Benedict

Ingredients

• 14 Large Eggs, (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 2 TBS Mayonnaise
• 3 TBS Yellow Mustard
• 3 TBS Ranch Dressing
• 3 TBS Your Favorite BBQ Sauce
• 1/4 Cup Minced Dill pickle
• Sprinkle Sea Salt
• 2 tsp Fresh Ground Black pepper
• 24 Dime sized pieces of Ham 
• 24 Pieces of English Muffin, cut into wedges
• FOR THE HOLLANDASE SAUCE
  Made easy in a Stand Mixer
  1 Egg Yolk
• 1/2 tsp Lemon Juice
• 1/2 TBS Hot Water (Added slowly while the whisk is running)
• large pinch Salt
• large pinch fresh ground Black Pepper
• 2 Dashes Tabasco Sauce
• Pinch Cayenne Pepper
• 1/2 Sticks (4 TBS, 1/4 Cup) Butter, melted and hot (Added slowly while the whisk is running)

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Ranch, BBQ Sauce, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg making an attractive peal.
7. Just before serving, make the Hollandase Sauce...
   First, warm the bowl of the stand mixer.  I add HOT water to the sink and "float" the bowl in the water.  the bowl heats to just the right temperature.  Try to not get water in the bowl so you start with a dry warm bowl.
8. Meanwhile, Separate the egg yolks from the whites, discard the whites.
9. Move bowl into locked position on the mixer.  Add the yolks and start whisking on medium speed for 1 minute.
10. Add the Lemon Juice and continue to whisk for 5 minutes.
11. Now, add the remaining ingredients except the butter... Water (drizzled in slowly while the whisk is running), Salt, Pepper, Tabasco and Cayenne.  Whisk for another 5 minutes until the sauce is thickened to the consistency of heavy cream.  Thick enough to leave a thin trail as the whisk runs.
12. Meanwhile, melt the butter.  I melt mine in a microwave for 1 minute.  COmes out warm but not hot enough to curdle the eggs,
13. Next, SLOWLY... Slowly (important enough to say it twice), drizzle the butter into the egg mix with the whisk attachment running.  Continue to run the mixer on medium high speed until all of the butter is added.
14. Continue to whisk for 5 minutes until the sauce is thickened even more and there is no hint of a separation.
15. Set sauce aside in a warm place.  use fresh within an hour or so.  You can store leftover sauce in the fridge and reheat but unless the sauce has fully emulsified, the sauce will separate.  Best to use fresh
16. And now, just before serving, Add the Ham slice to the eggs.  Tuck into the back of the egg, leaving that attractive peak
17. Add the English Muffin wedge, slide it under the portion of the egg with the ham piece.  NOTE: Do this step just before serving so the wedge does not get wet and mushy.
18. Arrange on a serving dish and drizzle with the Hollandase Sauce,.   Store loosely covered with cling wrap.
19. Serve chilled and ENJOY!

Muffuletta DEVILED EGGS a New Orleans Inspiration

 Oh Boy Deviled Eggs!

But not just any Deviled Eggs, These are inspired by that New Orleans original, the Muffuletta Sandwich.  No trip to New Orleans would be complete without a pilgrimage  to the Central Grocery, steps away from Jackson Square, where the sandwich was invented. The grocery store is now world famous (enough to get it's own Wikipedia entry), having been featured in the PBS special program Sandwiches That You Will Like, and on NBC's The Today Show (five best sandwiches series) among dozens of others.

If you make the journey to the store (with a sandwich counter where you can order an authentic original muffuletta), you will find not only a take out lunch but also jars of the Olive Salad so you can replicate the sandwich yourself.  I have made the sandwich (Tastes great, but of course I would rather have the original in the park in the French Quarter,,, Sigh).  This is my solution for using up the extra salad...  Tasted good enough that I may just buy a jar for these eggs.

And of course the Olive Salad is available mail order as well as in most grocery stores.  Scour the Pickle section and you  may just find a jar.

I made these for a recent concert after party.  they were wildly received and gobbled up.  Nothing but requests for the VERY VERY EASY recipe and an empty plate!

Enjoy we all did!

  OK... Here's what I did...

Muffuletta
Deviled Eggs

Ingredients

• 14-15 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• 12 salami slices, cut in half, 24 total half moon shaped pieces.
• 24 rounded tsp of Muffuletta Olive Salad
  Sprinkle of Smoked Paprika for garnish and color

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg.
7. Add the Salami half moons, sliding the wide open in under the yolk goo,  Add the Muffuletta Olive salad between the peak of the yolk goo and the curve of the salami slice.
8. Garnish with a sprinkle of Paprika.   Store loosely covered with cling wrap and chill in the fridge until ready to serve.
9. Serve chilled and ENJOY!

HOOTERS Owl Deviled Eggs

 OH BOY... Deviled Eggs!

But not just any deviled eggs... We call 'em HOOTERS, Owl Deviled Eggs1

Especially if you have kids for your event, these will move like hotcakes... better actually.

The star of this recipe is the look.  Very easy to make.  Just cut the pickles to the right size, thin slice the olives for the eyes and pie wedge shaped tiny carrot pieces for the nose.

The actual recipe for the yellow deviled goo is my version of the classic Grandma's Dill Pickle version.

Tastes classically great...
Looks fantastic and fun for the kids...

WHOot Wouldn't Love these!

ENJOY!!!

 OK... Here's what I did...

Hooters Owl
Deviled Eggs

Ingredients

• 18 Large Eggs (NOTE: you will need extra yolks for this look, lots of yellow goo for center body and two side strips to hold wings and eyes at the head... 18 whole eggs will only make 24 deviled eggs halves), Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• 24 Sweet Gherkin Pickles Cut in half, trimmed to look like wings 
• 1 Carrot, thin sliced, cut into 24 small pie shapes to work as noses
• 12 Large Black olives, each cut into 4 slices to look like eyes, 48 total eyes

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg just to the edge of the crater.  Then make three strips of filling across the top of the egg the two sides hold the wings and the center makes the body of the owl.
7. And now, make the owls... Two Pickle pieces for the wings, two Olive slices for the eyes and a carrot nose.   Store loosely covered with cling wrap.
8. Serve chilled and ENJOY!

Pickled Beets And Peppers Deviled Eggs

 Oh Boy Deviled Eggs...

But not just any Deviled Eggs, these have a tremendous presentation... a wonderful almost neon look outer coating of the eggs.  The accent color is very easy to add.

The extra flavoring comes form slices of various pickled items... Sweet pickles, pickled Beets and quick Pickled Jalapenos.  The Beets you can buy in a jar (and you will need the liquid in the can to get the color onto the eggs).  Pickles come in a jar but the Jalapenos are so easy to make and so dramatically change the look (deeper brighter green) as well as the taste (adds a sweet hint to the heat of the spicy pepper).  Follow the blue letter link for that easy to follow recipe.

The combination of traditional deviled egg, combined with the pickled items (Beets, Pickles and Jalapenos)makes for a unique flavor.  The extra coloring of the outside of the eggs adds to the beautiful presentation.  All in all... Such a terrific Deviled Egg...  Certainly a dressed to impress presentation worthy of any party, get-together, PotLuck, Church social or big family gathering.

Enjoy indeed!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Mom's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• FOR THE PICKLING LIQUID
  1 (16 Ounce) Can Pickled Beets
• 1 Cup Vinegar
• 1/2 Cup Brown Sugar
• FOR THE EGG GOO
  1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of Paprika for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Pickled Beets for Garnish
• 24 Slices of Pickled Jalapenos.
• 24 Slices of Dill Pickles

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. For the Pink/Purple outer Color...
   Drain the pickled beets, retain the juice,  Add the juice to 1 cup vinegar and 1/2 cup Brown Sugar and mix to combine.transfer this juice to a large bowl.  Add the hard cooked eggs and gently swirl for 10 minutes until evenly colored.  the eggs do not need to be completely submerged, just 1/2 way or more.  Then continue to turn the eggs until there is an even coating.  The longer you leave the eggs in the brine, the deeper the color and the deeper penetration into the egg.  BUT the eggs will get rubbery the longer you leave them in the brine.  10 minutes for me works just fine.
4. Once all eggs are colored, dry on a paper towel.  Slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
5. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
6. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
7. Fill the hollow of each egg . Garnish with sliced various pickled items... I like to use pickled beets, sweet pickles and Pickled Jalapenos,  This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
8. Serve chilled and ENJOY!

Grandma's Classic DILL PICKLE DEVILED EGGS

 OH BOY, Deviled Eggs...

But not just any deviled eggs.  These are the deviled eggs of your youth.  The ones your Granny made.  Sweet and creamy "goo", with hints of the tangy pickle brine from Dill Pickles.

I dressed 'em up a bit with a piece of that dill pickle for a bit of crunch in the texture.

Then for a bit of garnish, I added a sprinkle of a red spice mix (in this case, a Cajun mix).  this adds a slight extra flavor, as well as the color for presentation.  If you don't want to have the extra flavor added, use a sprinkle of paprika.  still a bit of additional flavor, but not as strong.

And where there is a red garnish, a green garnish for a contrasting look  makes for one beautiful plate.

And as with all things, Granny was right, her classic recipes are a classic for a reason, DELICIOUS!

Enjoy!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Mom's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of Paprika for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Dill Pickles for Garnish
• Sprinkle of Red Spice Mix (I like to use a lightly seasoned Cajun Mix, taco also works or simple Paprika)
• Chopped Chives Garnishes make a Red, Green contrast to the bright yellow and stark white colors of the Eggs!

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg . Garnish with sprinkles of Paprika and top with a small slice of Sweet Pickle. This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
7. Serve chilled and ENJOY!

World's BEST Easiest FRUIT TRAY PRESENTATION

 OH BOY... a Fruit Tray

But not just any fruit tray.  This one is (for the price) just about as good as it gets.  Love the dramatic presentation.  But also LOVE LOVE LOVE the cost.  This tray comes in at about $12 for the tray.  Which, sadly, is a good price considering you are using 6 different types of fruit.

Fruit ain't cheap.

I have done lots of fruit trays.  Some I have spent as much as $50 for (Nuts, dipped chocolate fruit, wider variety... You get the idea).

But, pound for pound, here's my favorite,  Not only for the variety, the colorful presentation, the ease of making this up... But of course for the price.

We are all on some type of budget.

Keep scrolling down for an ingredient list and easy HOW TO instructions.

ENJOY!

 OK... Here's what I did...

World's BEST Easiest (Inexpensive) Fruit Tray
Presentation

Ingredients

• 2 Large seedless Oranges, sliced thin
• 1 Pound Seedless Red Grapes
• 1 Pound Strawberries, slices
• 1 Fresh Pineapple, cored, peeles and cut into chunks
• 2 Kiwi Fruits, peeled and cut into slices
• 1 Musk Melon, peeled, seeds removed and cut into chunks
• LARGE Serving Platter

Cooking Directions

1. Precut all the fruit.
2. First, arrange the orange slices around the two sides of a large platter.
3. Arrange the Grapes on the top and bottom
4. Starting from the bottom, add the Melon.  there will be lots of melon, arrange this on half of the remaining empty space on the platter.
5. Add the Kiwi on top of half of the melon (there is less kiwi than melon.  This way the kiwi sticks out above the melon.
6. Add the Pineapple on half of the remaining empty space.
7. Add the Strawberries to the remaining empty space.
8. Cover with cling wrap and refrigerate until ready to serve.
9. Serve chilled and ENJOY!

Tex Mex Omelette Deviled Eggs

 OH BOY... Deviled Eggs...

But not just any deviled eggs, these have ALL the flavors of a TEX MEX Omelette all rolled together in one perfect bite!  Chorizo spicy sausage, onions, peppers, seasonings... Even the parmesan cheese (Made into a crisp for an extra bit of crunch texture)

And perfect it is, these are, hands down my very favorite Deviled eggs in the whole world.  They have such a beautiful presentation.  I do a quick pickle on the red onions and green peppers to bring out that perfect bright color (and an even more accent of additional flavors).

The combination of spicy chorizo, tangy pickled vegetables, Nutty crunchy Parmesan Cheese all mixed with the creamy Deviled Egg Goo is... Perfect!

These could be the most complicated Deviled Eggs.  You need to make the crisps, you need to pickle the vegetables, brown the sausage and then start on the eggs.  But, each step is simple when you take the separate steps.

Seemingly complicated, but in fact EASY!

And once you have that beautiful presentation, combined with that one perfect bite of flavor; you have an amazing Pass a plate dish.  Perfect to take to any PotLuck. family get together, neighborhood event or Church Social.  These will indeed be the envy of any party!  The Ooohs and Aaahs will indeed make the extra work worth it!

Enjoy indeed!

 OK... Here's what I did...

Tex Mex Omelette
Deviled Eggs

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• 1/4 Pound Chorizo Sausage, Cooked and drained of rendered fat.  Broken up into small pieces.
• For the Parmesan Crisp
  1- (5 Ounce) wedge of Parmesan (or Asiago) Cheese, freshly grated, small size pieces
• For the Pickled Peppers and Onions
  1/2 Red onion, Minced
• 1/2 Green pepper, seeds and white membrane removed, minced
• Optional, 1 Jalapeno Pepper, seeds and white membrane removed, minced
• Juice and Zest of 1 Lime
• 2 TBS Sugar
• 1/4 Cup White Vinegar
• For the Deviled Egg Goo
  4 TBS Mayonnaise (More or Less as needed)
• 2 TBS Yellow Mustard
• 1 TBS Pickle Relish
• 1 tsp (to taste) Taco Seasoning
• Pinch each Salt and Pepper 

Cooking Directions

1. FIRST, MAKE THE Pickled Onions and Peppers... 
   In a medium mixing bowl add the small minced  Red Onion, Green Pepper and optional Jalapeno with the zest and juice of 1 Lime.  Mix thoroughly making sure the lime juice gets to all pieces.
2. Add the Sugar and work the vegetables with your fingers, gently rubbing in the sugar into the lime wet minced vegetables.
3. Add the Vinegar, swirl to mix.  Cover and set aside while you make the remaining elements.
4. NEXT, Make the Parmesan Crisps...
   Preheat oven to 400 degrees.
5. Pour a heaping TEASPOON of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down, forming a circle. A silicone baking sheet is highly recommended.
6. Bake for 5 minutes or until golden and crisp. Cool.
   Cook the Chorizo Sausage, drain and break up into small pieces.  Drain on paper towel to release additional oils while you assemble the eggs...
7. NOW FOR THE EGGS...
   Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
8. Use a fork to mash the yolks and mix in the Mayo, Mustard, Taco Seasoning,Pickle Relish, Salt, Pepper..  Mix until completely smooth (I prefer to use a food processor).  Take a look at the consistency.  If the mix is too grainy, thick, add additional mayonnaise to thin the mix.  Add carefully, too much mayo and the mix is too thin to hold the shape when piped.
9.  Taste the mix, add additional spices as you like.
10. Place the yolk mixture into a piping bag with a large star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.  Leave about 1/4th of the egg cavity empty.  This is where you add the Sausage and Minced Pickled Vegetables.
11. Arrange the eggs on a serving dish.  Add the garnish of the Parmesan Crisp, Chorizo Sausage and Pickled Red Onions and Peppers ... you could even add a sprinkling additional Minced Vegetables around the edges to add even more color..
12. Best to serve chilled. ..and of course, ENJOY!

How to Peel Eggs for Deviled Eggs - WORKS EASY PEASY DIY Photo Tutorial

OH BOY... DEVILED EGGS!

But...

What a pain in the rump to peel the eggs.  Half the time the eggs just get ruined and you would be ashamed to serve the tray to your Friends and Neighbors... Let alone to your Mother-In-Law.

Don't lose heart.

There really and truly is an easy way to peel eggs.  Works (almost) every time.  I will be honest, any blog post that guarantees 100% perfect eggs every time is not being honest.  Some eggs just do not work.  But this method should get you 10-11 perfect eggs out of a dozen.

Whenever I make deviled eggs I always start with 15 eggs.  Now I can promise that if you use this method, plan for a few problems, you indeed will end up with a dozen beautiful perfectly smooth eggs great for deviled eggs.... 24 Deviled eggs, the perfect amount for any potluck. family event or Church Social.

And with the extra eggs...

When life gives you lemons... Um, not pretty hard boiled eggs...

Make Lemonade... I mean Egg Salad!

OK... Here's what I do...

 Start with OLD EGGS.  Plan ahead if possible, buy eggs 2 weeks before the party and let them sit in the fridge.

Next, put the eggs in the bottom of a LARGE pot.  Large enough that your eggs rest on the bottom without stacking up.  Then fill the pot with cold water up to 1 inch above the eggs.

Move the pot to the burner and turn up the heat.  Leave the pot uncovered.  You will need to keep an eye on the pot.  Once it starts to boil (See the first photo in the collage), a good boil with large bubbles, not just tiny blips.

Next, cover the pot with a tight fitting lid, remove the pot from the heat and let the pot rest for 17 minutes.

While you are waiting the 17 minutes, prepare a bowl with COLD water and ICE (half and half).

OK... Time to work fast...

Take half of the eggs and transfer them to the ice water.  While doing so, tap and break the shell on each egg at the pointy end.  This will allow a small amount of the water into the shell between the shell and the egg white.  Be gentle, just enough to break the shell.

It will only take a few seconds for the eggs to get cool enough to handle.

Now, starting at that already broken pointy end, roll each of the cooled eggs, breaking the shell all around the outside in a jigsaw pattern... small cracks all the way around.  Take a good look at the last photo in this collage and you will see the pattern I am talking about.  Be gentle, you only want to break the shell,  If you press too hard, you will break the egg white as well.  Do this with all of the eggs in the water before you move to the next step

And now it is time to actually peel the eggs...

If all is going well, you will see a larger crack somewhere around the egg that you can slip in a thumbnail.  There is a film or membrane that is attached to the shell but is not connected to the egg white.  You want to get your nail and thumb between that membrane and the white.  This way all those tiny jigsaw pieces will stick to the membrane and you can peel the egg easily.

Many times in one big piece like this second photo in the collage.  It is always very satisfying when that happens!

It is important to work fast.  Once you get the hang of it you will finish those eggs in just 2-3 minutes, ready to work the remaining eggs.

Once all the eggs are done, cut them in half immediately.

I almost always make my goop part of the deviled egg in a food processor.  You want smoothness so you can use a piping bag and star tip to make your eggs look professional (and to show up your sister-in-law's eggs).

OK... Works every time.  From here, just pick a recipe... I have several (click HERE) to see a bunch.

Or come back tomorrow for my new FAVORITE Deviled Egg Recipe, the TEX MEX Omelet Deviled Egg!

And of Course... ENJOY!

And you can enjoy now that you know the secrets to perfectly peeled Hard Boiled Eggs!

Guacamole (Avacodo) DEVILED EGGS

 OH BOY... Deviled Eggs.

But not just any Deviled Eggs.  These are filled with not only the mashed egg yolks, but also the meat of creamy Avocados.  But wait, there's more...

To make Guacamole, you mix not only the meat of the avocado, but also the vegetables.  Minced tomatoes, red onions, parsley plus the zest and juice of limes.  This adds a tremendous amount of flavor to the avocado and creates... GUACAMOLE!  I learned a trick to add even more tropical flavor to my guacamole and add some pineapple tidbits into the mix.

And that's what I have done with these beauties.  Possibly the most beautiful plate of food I have ever presented.  Beautiful lime green colors pairing with the red tomatoes, purpul-ish red onions and the bright forest green of the parley; all against the bright white of the eggs and you have the ultimate presentation!

And for extra flavors I even added a small wedge of pineapple.  This is curve around the back of the egg cavity, leaving extra room for adding extra pico de gallo.

One VERY Flavorful, tasty and beautiful plate of eggs!

  OK... Here's what I did...

Guacamole (Avocado)
Deviled Eggs

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers)
• 2 ripe Avocados, cut in half, remove seed, scoop out the guts.
• 2 TBS Mayonnaise (More or Less as needed.  This is 
• 1 TBS Lime Juice
• 1 tsp (to taste) Old Bay Seasoning
• Pinch each Salt and Pepper 
• For the Pico de Gallo and Pineapple Garnish
  3 Slices Pineapple, each cut in to 8 wedges, 24 total wedges
• 2-3 Firm Plum Tomatoes, very small dice, seeds and liquid removed
• 1 Red Onion Minced
• 3 Jalapeno (to taste, can use less or more as you like), seeds and white membrane removed minced
• 1/4 Cup Chopped minced fresh parsley
• Juice and Zest of 2 Limes
• Additional Lime Slices and Parsley leaves as garnish

Cooking Directions

1. FIRST, MAKE THE PICO... 
   In a medium mixing bowl add the small minced Tomato, Red Onion, Jalapeno, Parsley and the zest and juice of 2 Limes.  Mix thoroughly making sure the lime juice gets to all pieces.
2. NOW FOR THE EGGS...
   Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
3. Use a fork to mash the yolks and mix in the mashed Avocado, Lime Juice, Old Bay Spice Mix, Salt, Pepper..  Mix until completely smooth (I prefer to use a food processor).  Take a look at the consistency.  If the mix is too grainy, thick, add additional mayonnaise to thin the mix.  Add carefully, too much mayo and the mix is too thin to hold the shape when piped.
4.   Taste the mix, add additional spices as you like.
5. Place the yolk mixture into a piping bag with a large star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.  Leave about 1/4th of the egg cavity empty.  This is where you add the pineapple wedge and a teaspoon of the pico.
6. Arrange the eggs on a serving dish.  Add the garnish of the Lime slices, additional Parsley leaves and you could even add a sprinkling of smoked Paprika to add even more color..
7. Best to serve chilled. ..and of course, ENJOY!

Baked Teriyaki Sausage Meatballs - 52 Church PotLuck Apetizers

I love these little gems of an appetizer.  A unique flavor combination of Ginger, pineapple and an Asian sweet teriyaki sauce combine to make a memorable meat ball.

Works great as an appetizer, can be served as a main course (Just add a bowl of rice or noodles).  The recipe makes a couple dozen balls, but can easily be mixed double for a dish worthy of a crowd.  Keep them warm and deliciously moist in a crock pot to serve a hot dish.

Nothing really to this, just mix, form a ball and bake.  I like to use a combination of Panko bread crumbs and instant mashed potato flakes for filling.  makes for a very moist and tender meatball.

A stand mixer will do all of the work, to make the work really easy (and your balls be a uniform size), I always use a medium size cookie scoop.  Spray with a little non-stick spray and you get a nice display of meatballs...



Easy Peasy, Fast, Delicious and a unique flavor crowd pleaser... ENJOY!

 OK... Here's what I did...

Baked Teriyaki
Sausage Meatballs

Ingredients

• 1-1/2 Pounds Bulk Sausage (2 "Tubes")
• 1/4 Cup Panko Bread Crumbs
• 1/4 Cup Mashed Potato Flakes
• 2 Large Eggs
• 1 TBS Ground Ginger Spice
• 2 Scallions (Green Onions), Minced - Green and White Parts
• 2 TBS Soy Sauce
• Pinch of Salt and Pepepr
• 1 small can Crushed pineapple, drained and strained of liquid
• 2 TBS Teriyaki Sauce Plus 1 Cup Additional to serve as Condiment on the side and to brush the meatballs

Cooking Directions

First a note, if cooking for a crowd, work in batches and double or triple the recipe.  As listed, the recipe makes about 2 dozen meatballs.

1. Preheat oven to 400 degrees.
2. In a large mixing bowl (or the bowl of a stand mixer with the hook attachment), add all of the ingredients except ONLY add 2 TBS of the Teriyaki Sauce. Mix to thoroughly evenly mingle, scrapping down the bowl occasionally.
3. Using a 1/4 Cup Scoop, form uniform size balls, gently rounding the corners. Do not over squeeze.
4. Arrange on a cookie sheet lines with parchment paper. Brush a coating of the Teriyaki Sauce on each ball.
5. Bake for 20 minutes until slightly charred and cooked throughout.
6. Serve HOT with additional sauce as a dipping sauce and ENJOY!

Can be served from a slow cooker Crock Pot.  Add additional sauce as needed to keep moist.

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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