Deviled Egg “Devil Chix” Recipe

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These devilish chicks will delight your crowd, whether for Easter, buffet table or game day. Traditional deviled egg recipe with a cute presentation.

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Deviled Egg "Devil Chix" Recipe
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Hard boil the eggs and let cool quickly in ice water. Change out the ice water when it gets warm. If you cool the eggs slowly, a greenish skin forms around the yolks inside.
  2. Peel the eggs and rinse. Pat dry.
  3. With a sharp paring knife, cut about 25% off the smaller end of each egg, revealing the cooked yolk.
  4. Carefully remove the yolks from the whites and put them in a separate bowl.
  5. Rinse and pat dry the whites. With your paring knife, cut around the edge of the small end of each egg in a zigzag pattern. Cut a small slice off the other end of each egg to make them flat so they will stand up on their own.
  6. To the egg yolks, add the mustard, mayo, relish, sugar, paprika, cayenne, salt and ground pepper. Mash the yolks with a fork and mix all ingredients well.
  7. Spoon 1/6 of the egg yolk mixture into each of the larger, upright white parts. Cap each with a jagged small piece, leaving part of the yolk mixture visible. Push two whole peppercorns into each visible yolk part for eyes and a small piece of carrot into each for a beak.
  8. Serve chilled on a bed of lettuce.
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Cajun Seasoning by Emeril Lagasse Recipe

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This is my latest mix-up of Emeril's Essence Cajun seasoning. Love this stuff! It makes great crab cakes, New Orleans-style shrimp and mountains of other spicy, Cajun food. Although you can buy it, I think it's always better to mix your own.

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Cajun Seasoning by Emeril Lagasse Recipe
Emeril Lagasse's well-publicized Essence recipe.
Prep Time 10 minutes
Servings
cup
Ingredients
Prep Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Combine all ingredients thoroughly.
  2. Store in an airtight container in a cool, dry place.
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