Chicken Of The Sea Deviled Eggs Food

THE BEST DEVILED EGGS

Steps:

• Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
• Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
• Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.

CHICKEN OF THE SEA DEVILED EGGS

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.

DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS

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.

CHICKEN DEVILED EGGS

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.