Magic Summer Sauce Makes Devil Eggs Chickenpotatomac Salad Food

DEVILED EGG MACARONI SALAD

Steps:

• Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
• Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
• Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
• Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.

MAGIC SUMMER SAUCE! MAKES: DEVIL EGGS, CHICKEN/POTATO/MAC SALAD

Steps:

• Easy, Easy, Easy:.
• Mix everything into a bowl and put in fridge overnight.
• For Chicken Salad:.
• Add 1 package of Purdue's Chicken "Short Cuts" chicken chunks into a bowl with 2 heaping tablespoons of this magic sauce and BINGO! Chicken Salad is done!
• For Macaroni Salad:.
• Drain elbow pasta, run it under cold water and make sure ALL the water has drained. Put in a bowl and add 2 heaping tablespoons of this magic sauce and BINGO! You've got pasta salad!
• For Potato Salad:.
• Make your potatos as usual, but only use this sauce and BINGO - potato salad is done!
• For Devil Eggs:.
• Slice 12 eggs in half. Put the yolks into a plastic bag. Add 2 heaping tablespoons of this Magic sauce and moosh everything in the bag together until the yolk and sauce are well blended. Cut off a corner of the bag, and use it as a pastry squeezer. gently squeeze contents of bag into the hallow eggs white. Sprinkle with paprika and BINGO! You've got Devil Egg.
• Egg Salad:.
• I forgot - you can make egg salad with this too: Just chop up 12 hard boiled eggs and mix with 2 heaping tablespoons of this and BINGO! You've got Egg Salad!

DEVILED EGG SALAD

Steps:

• Hard boil the eggs: The easiest way to make hard boiled eggs that are easy to peel is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.) Bring the water to a boil, gently place the eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in icy cold water to cool.
• Prep the eggs and veggies: Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, and red bell pepper.
• Make the dressing and combine with egg mixture: In small bowl, mix together the mayo, mustard, vinegar, and Tabasco. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the paprika and salt and black pepper. Adjust seasonings to taste. Best served chilled. The salad will keep for 3 to 5 days in the fridge.

CHICKEN & POTATO SLICE

Steps:

• Remove chicken from bones& shred into bite sized pieces.
• Place potato in a shallow dish, dot with butter, cover cook on HIGH 9 minutes, or until tender.
• Top with chicken& shallots.
• Melt extra butter with garlic in a bowl on HIGH 30 seconds, stir in flour, water, stock powder, wine& cream.
• Cook on HIGH 3 minutes, stir in mustard& mayonnaise, pour over chicken, sprinkle with cheese& paprika.
• Cook on HIGH 5 minutes or until heated through.
• Sprinkle with parsley before serving.

DEVILISH EGG SALAD

Steps:

• Bring a large pot of water to a boil. Add the eggs, bring the temperature down to a simmer and set a timer for 12 minutes.
• Combine the mayonnaise, relish, celery, peppers, scallions, mustard, vinegar, Worcestershire, vinegar, paprika and celery salt in a medium bowl. Season with sriracha to your preference and salt and pepper.
• Run the eggs under cold water until cool enough to handle. Peel the eggs and place them in a large bowl. Use scissors to roughly chop them into chunks.
• Add the mayonnaise mixture and season with salt and pepper. Fold in the sauce while mashing the eggs with a fork, like you would guacamole. You may want more or less sauce depending on the desired consistency.
• Serve on toast, with vegetables or spooned into lettuce or radicchio cups. Top with basil and cilantro if desired.

BUTTER MAGIC SAUCE

Steps:

• Melt the butter in a small bowl in the microwave for approximately 10 - 20 seconds. You want it to be very soft but not liquefied. Do not overheat it or it will separate and the other ingredients will sink straight to the bottom.
• Stir the butter until it is a smooth, creamy consistency. Add the other ingredients and stir. Enjoy!
• Tips:.
• You can refrigerate any leftover butter and use it again. When you reheat, follow the same rules as above. We find that the butter has better flavor on the second use, so you may want to make it ahead of time and let it "steep" in the fridge.
• I use dried herbs and spices, but feel free to use fresh if you have them. Everything is better fresh. Just remember to use double the amount of herbs.