Bloody Mary Deviled Eggs

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 OH BOY... Deviled Eggs!

But not just any deviled eggs these have that unique flavor of a classic Bloody Mary Drink...

Tomato juice is replaced with thick tomato paste.  Since the paste is thick you can thin the mix a bit with actual VODKA!  Add traditional flavors like Worcestershire Sauce and Spices (instead of horseradish, I like Old Bay and Cayenne Pepper seasonings but feel free to go with the classic and add a bit of horseradish sauce).

The tomato paste, in addition to adding a rich tomato flavor to the yolk mixins also adds a bit of the rec color of the drink.

And of course a garnish of celery just tops the whole thing off,

LOVED these.  Great fun to make.  Great fun to show off for guests...

I took them to a brunch reception at my church and they went like hot cakes... Better than hot cakes actually as the group left not a single one.  Liked plate clean as a whistle, the ultimate compliment for any pass a plate PotLuck meal.

Keep scrolling down for this easy to follow recipe and ENJOY Indeed!

 OK... Here's what I did...

Bloody Mary
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)
• 1/4 Cup Mayonnaise
• 1/4 Cup Tomato Paste
• 2 TBS Pepper Vodka
• 2 TBS Lemon Juice
• 1 TBS Worcestershire Sauce
• 1 tsp (to taste) Old Bay Seasoning
• Pinch each Salt and Pepper 
• Small Pinch Cayenne Pepper Spice (Can use Red Pepper Flakes.  This is optional depending on how spicy you like your Bloody Marys)
  Celery Leaves and thin slices for garnish
• Smoked Paprika for Additional garnish.

Cooking Directions

1. Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
2. Use a fork to mash the yolks and mix in the mayonnaise, Tomato Paste, Vodka, Lemon Juice, Worcestershire Sauce, Old Bay Spice Mix, Salt, Pepper and optional Pepper Spice.  Mix until completely smooth (I prefer to use a food processor).
3. Place the yolk mixture into a piping bag with a large opening 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.
4. Arrange the eggs on a serving dish.  Add the garnish of the Celery slices, additional celery leaves and the smoked Paprika.
5. Best to serve chilled. ..and of course, ENJOY!

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

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

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

BACON BBQ Ranch Deviled Eggs - 52 Church PotLuck Dishes

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It's Deviled Egg time again!

Just about any time my Church has a PotLuck meal I always like to make a plate of deviled eggs.  The list of possible ingredients is just about endless but I always like to add a little of my own specialty ingredients...

Or a fan favorite like BACON BACON BACON and even a second favorite... Ranch Dressing.

But I also like to add a bit of my own creation.  I like to make my own BBQ Sauce.  While you can and should use your own favorite, there is always a little extra bit of brag worthy rights when you can shyly shout from near the pulpit that that sauce was your own creation!

For these, I made a batch of Holiday themed Cranberry BBQ Sauce with just a hint of the Christmas favorite.  A little bit spicy, a little bit seasonally sweet and a whole lot of wonderful.  A great place to start if you ever feel like making a batch of your own.

In the mean time - BACON and Ranch and MORE BACON... Now that's a party!

ENJOY!

 OK... Here's what I did...

BACON BBQ Ranch
Deviled Eggs

Ingredients

• 8 Large Eggs, Hard-Boiled and Peeled
• 1 TBS Mayonnaise
• 3 TBS Ranch Dressing
• 3 TBS Your Favorite brand of BBQ Sauce
• 4 Slices of Bacon, fried crispy 2 slices cut into 1/2 inch pieces. the other 2 pieces cut into small diced
• Drizzle of additional BBQ sauce as Garnish

Cooking Directions

1. Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
2. Use a fork to mash the yolks and mix in the mayonnaise, mustard, ranch dressing and BBQ Sauce.
3. Put the 1/2 inch BACON pieces in the bottom of the "hole" in the egg white halves.
4. Place the yolk mixture into a piping bag with a large opening 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.
5. Arrange the eggs on a serving dish. Sprinkle additional BACON on top of the eggs, then drizzle additional BBQ Sauce over the eggs. Cover loosely with plastic wrap, sealed around the edges. Chill in the fridge for at least 3 hours to overnight.
6. Serve Chilled and ENJOY!

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

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

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Caviar Deviled Eggs - 52 Appetizers Recipes

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This is a continuation of my 2014 KANSAS CITY ROYALS (Champions of the American League) Watch Party for the World Series.

Sadly, as you can tell from the expression of our youngest guest (My Grand Nephew Remy), you can tell that the night did not end as most of America wanted.

Speaking as a lifetime Cubs fan and a transplanted Kansas Citian (City-ite???)... I look forward to the day I can replace this broken-hearted look with one of pure joy.

One day soon, all us Cubs slash Royals fans will have that look of pure joy that only the Fall Classic can bring.

But until then, let's talk food for the watch party...

This plate was my effort at symbolism...

Caviar 'cause we are of course... THE ROYALS!

But always in the background is our "Cowtown" Roots.  So a nice big piece of Smoked Brisket to show that despite the Royals moniker, we are still KANSAS CITY PROUD!

The recipe has a couple of changes from a more traditional recipe.  The Caviar accent of course will add a salty taste to the egg.  So I decided to add a little honey to the mix for that Sweet and Salty flavor.

Sweet - Salty - Royal Presentation and DELICIOUS!

OK... Here's what I did...

Caviar DEVILED EGGS

Ingredients

• 1 Dozen Large Eggs
• 1/4 Cup Mayonnaise
• 2 TBS Yellow Mustard
• 1 tsp Chopped Garlic Chives
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• 1 TBS Honey
• Dash of Heavy Cream (can use 1/2&1/2, Whole milk or skim but the combination of salty Caviar and Sweet Cream is to die for)
• 1/4 tsp Red Caviar for Garnish
• Fresh Chive Sprigs for Garnish

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, Chopped Chives, Honey, 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 Sweet Cream liquid if the mixture needs to be smoother.
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 the Red Caviar and top with a sprigs of Chives. 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!

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

So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

DEVILED EGGS - PERFECT Mom's "Old School" Recipe - 52 Church Potluck Appetizers

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It's just hard to imagine any big gathering, PotLuck or pace a plate meal without these "Old School" recipe Just Like MOM used to make (or maybe Grandma).

Rich and creamy egg yolks fill the center and yes, there is an old school secret that makes these extra sweet.  These are the eggs June Cleaver took for a Church Potlucks and still the best!

I even cracked the secret to getting eggs peeled easy and perfect... read on!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

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

Ingredients

• 1 Dozen Large Eggs
• 1/4 Cup Mayonaisse
• 1/4 Cup Sweet Pickle Relish with extra Liquid from the jar
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of Paprika for Garnish
• 24 Small pieces of Sweet Gherkin Pickles for Garnish

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 Relish, 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 if the mixture needs to be smoother.
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!

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

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

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Creamy Cheesy Deviled Eggs - 52 Church PotLuck Appetizers

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I am not even sure if it is possible to have a Church Potluck and not have a plate or two of Deviled Eggs.  Relatively inexpensive, Ingredients are probably already in your pantry and once you get the knack, EASY to make.  But rarely are any two plates identical.

This recipe will stand out as the creamiest since one of the ingredients is a brick of Cream Cheese.  Adding a creamy texture and a mild sweet cheese flavor.

This is now my goto Deviled Egg recipe.  Lots of flavor and the best texture of any I have tried (and I have tried A LOT)!

BTW, I found a very good post explaining the best way to Hard Cook an Egg and then peel it without the eggs looking mangled... Click HERE!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Creamy Cheesy
Deviled Eggs

Ingredients

• 9 Lage Eggs, Hard Boiled and peeled
• 1 Brick (8 ounces) Cream Cheese
• 1/4 Cup Mayonaisse
• 2 TBS Your favorite BBQ Sauce
• 2 TBS Yellow Mustard
• 1/4 Cup Sweet Pickle Relish
• Salt and Pepper to taste (just a pinch)
• FOR GARNISH Add
• Chopped Chives and Sprinkles of Paprika

Cooking Directions

1. Slice each cooked and peeled egg in half lengthwise.
2. Remove Yolks.
3. In the bowl of a stand mixer, using the paddle attachment, beat the cream cheese for about 3 minutes until it turns creamy soft.
4. Add the remaining ingredients as well as the yolks of the cooked egg.
5. Beat an additional couple of minutes until well combined and creamy.
6. Using a piping bag and a LARGE star tip, fill the cavities of the cooked eggs.
7. Garnish with Chives and Paprika, refrigerate.
8. Serve chilled and ENJOY!

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

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

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

"Old School" DEVILED EGGS - 52 Church PotLuck Dishes

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I made a BIG plate of these for just my wife and me.  I am not a big fan of the phrase, "They were like Crack", since I have not done crack, but they sure seemed like something wonderful to us.  I really can't remember the last time I had a plate of these to myself.  I usually just make them to take to church or a big family gathering.  Instead... MINE, ALL MINE (and a few for Jackie).

I am a bog fan of pickles... Not only in the yellow filling, but a little slice on top.  As a hint for those taking these to an event, the pickle slices add an extra topping that allows you to cover a plate with cling wrap without disturbing the look of the pipped yellow.

And speaking of the pipping look.  If you have never tried it, it is easy.  Just head to a Hobby store (Michael's, Hobby Lobby, etc.) and you can find all you need.  Go ahead and ask the sales person for advice.  All you need is a pipping bag and a big star tip.  Best thing about pipping is that you can pull the mistakes off, refill the bag with the mistakes and try again.  Easy and easily fixable if you want to try again.

The recipe is old school... Just what I had in mind.

I also made these as a snack during a "No Meat on Friday" Lent season snack.  Just one more day to try to keep my wife out of Purgatory.

Enjoy!

OK... Here's what I did...

"Old School "
DEVILED EGGS

Ingredients

• 8 Large Eggs, Hard Boiled and peeled
• 1/4 Cup Mayonnaise
• 3 TBS Pickle Relish (with brine)
• 1 TBS Yellow Mustard
• Several Grinds of a Pepper Grinder to taste
• Sweet Gherkin Pickles to Garnish
• Sweet paprika to Garnish

Cooking Directions

1. Best way to hard cook an egg... Single layer in a large pot, do not crowd, make sure there is room between eggs. Cover with cold water (one inch above the eggs). Over high heat, bring water to a full boil. Immediately remove from heat and cover.pot (still with eggs and HOT water) tightly with a lid. Allow to sit for 15 minutes. Then run COLD water over the eggs to cool quickly. This cooks the yolks perfectly as well as keeping the whites soft (boiling eggs will toughen the white parts). Peel eggs.
2. Cut Eggs in half lengthwise, remove yolks
3. Mash yolks with a fork. Mix in Mayo, Relish, Mustard and Pepper. Taste, add additional seasonings (salt, pepper) if desired.
4. Fill the cavity in each egg white.
5. Garnish with a slice of Sweet Gherkin Pickle as well as a sprinkle of paprika
6. Serve chilled and ENJOY!

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

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

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

CHICKEN Loaded Cajun Deviled Eggs

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I measure all foods based on the following criteria...

If I brought a plate of these to a Southern Baptist Church for a pot-luck. after church dinner... Would my dish come back empty?  It takes a lot of cooking nerve to show up at one of those with a plate of Deviled eggs.  After all, the "Church Basement Ladies" have a collective 200 years of experience with the classics.  Who am I to challenge them to D-Egg Supremacy?

 There are a couple of secret weapons that would help me gird my loins in the battle of the D-Eggs...

There indeed is chicken in these.  I minced up the meat from a chicken thigh (Yes, taken from a fully cooked, fully seasoned store bought Rotisserie Chicken, making this one of my "52 Uses for a Rotisserie Chicken").

But also I replaced the standard Mayo used in most Deviled Egg recipes (you know, the classics perfected by those Church basement Ladies).  I used a Cajun Flavored, Garlic Enhanced Aioli.

And it makes a BIG difference.  The chicken adds texture and a more full feeling when you eat one.  The Cajun Spices kicks this up New Orleans style and the Garlic makes em pop Emeral style.

Of course the eye popping presentation would help... The Chick in the center is very easy.  CAREFULLY slice the Hood or Hat from a hard cooked egg.  Top with a small portion of the Egg goop (we'll cover that recipe in a bit).  Put the hat back on, pressing gently so it fits tight.  Add a couple of capers for eyes and cut up a carrot slice for the feet and nose.  I just make one presentation chick and do not try to remove the yolk from this egg to make the Egg goop.  If you want to make a lot of chicks, know that it is very difficult to remove the yolk and still leave a shell suitable for presentation.  Possible, but difficult.

Besides, in this case, less is more for a presentation plate... One chick in the center, resting on a bed of chopped green onion (the green parts) and surrounded by the stars of the plate, the actual Cajun-Garlic Deviled Eggs!  And another besides, if you make them all the standing chicks in an a egg, people think they are cute... too cute to eat.  And of course by serving half an egg per devil, you get twice as many egg servings as you would by serving the single egg standing chick.  We want to WOW the Church Basement Ladies, but we still want to stay in budget.

OK, Here's what I did... First, make the Aioli...

Cajun Garlic Aioli

Ingredients

• 1 Cup Mayonaise
• 1 Medium Lemon... The Zest of 1 Lemon
• The same, 1 Medium Lemon... The Juice of 1 Lemon
• 4 Cloves Garlic, Minced very fine
• 1 TBS Dijon Mustard
• 1 TBS Savory Spice Mix (like a store bought Herbes de Provence (or make your own better version like my recipe for "Not Your Grandmother's Herbes de Provence"))
• 1 TBS Cajun Spice Mix (store bought or make your own better version with my recipe for "Big Easy in a Jar")
• To Taste Salt and Pepper

Cooking Directions

1. Assemble everything in a mixing bowl and...
2. Mix.
3. Taste, decide to up the spices or add some simple Salt and Pepper to add just a bit more if you like. 

OK, Once you have the Aioli made, this turns into a more traditional Deviled Eggs recipe... Except the chicken.  It adds a lot, remove the thigh and leg portion of a Rotisserie Chicken.  Remove the leg and snack on it while making the rest of the recipe.  Remove the meat from the thigh and mince... mince as fine as you can.  Especially if you are competing against the Church Basement Ladies, you will eventually run the goop through a piping bag with a large star tip to get the fancy look.  Mince and mince again.

One more tip is to boil the eggs the right amount of time.  In fact, I actually do not boil my eggs... Much

Instead, I put a dozen eggs into a LARGE pan (no double stacking, this way you get an even cook on all).  I add enough water to cover the eggs plus another inch.  Bring this to a boil.  the minute you get a boil, remove from the heat and cover for 17 minutes and viola... perfect eggs for Deviled Eggs!

OK, now the recipe...

6 Eggs, hardboiled, peeled, split in half and egg yolks removed

1 Cup Chicken, minced

1 Cup Cajun garlic Aioli

12 Egg Yolks

And simply remove the yolks, combine with the chicken and aioli.  Mix well.  If needed to thin, add more Aioli or mustard.

Add 1/2 TBS of the goop into each cavity of the eggs

Or for presentation, put the goop into a piping bag with the largest possible star tip

garnish with a pinch of Smoked Paprika on each.

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This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

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