Chicken Of The Sea Deviled Eggs Recipes

Steps:

• 1. Cut your boiled eggs lengthwise in half. Remove the yolks and place in a small bowl. Mashed the yolks and add the chicken, mayonnaise, onion, Dijon, dry mustard, hot sauce, salt, pepper and parsley. Mix well.
• 2. I use a small baggie to pipe into the whites. Snip a corner from the bag and pipe equal amounts into each egg white and sprinkle with paprika to garnish.
• 3. Enjoy!

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash the yolks. Stir in the chicken, mayonnaise, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce. Pipe or spoon into egg whites. Sprinkle with parsley. Refrigerate until serving.

Steps:

• 1. Peel and cut eggs lengthwise; scoop out yolks into a medium bowl. Place egg white boats on a plate.
• 2. Add tuna to egg yolks, Mash together until there are small pieces and blended well. Mix in remaining ingredients, except the dill weed and old bay seasoning.
• 3. Stir until combine. Mound into egg boats. Cover and chill. Before serving sprinkle with the dill weed and Old Bay seasoning. Makes 12 halves.

Steps:

• Heat the oil in a deep skillet over medium-high.
• Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
• Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
• Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
• Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
• Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
• Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
• Serve with: Grits, tomato, or rice dishes; green salads, soups.

Steps:

• Cut eggs lengthwise in half. Remove yolks and place in a small bowl.
• Mash yolks with fork. Add chicken, mayo, onion, mustards, hot sauce and parsley. Blend well.
• Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish.

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 12 minutes.
• While the eggs are cooking, combine onion and water in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds. Remove and let cool.
• Combine chicken, blue cheese, wing sauce, blue cheese dressing, and celery in a large mixing bowl.
• Remove eggs from hot water, cool under cold running water, and peel. Slice in half lengthwise and separate yolks and whites.
• Add egg yolks and cooked onion to the chicken mixture; mix until well combined. Taste and add additional wing sauce if needed. Put the mixture in a resealable bag and squeeze it to one corner. Snip off the corner and pipe the mixture into the egg whites.