Posts Tagged ‘DEVILED EGGS’

This was a huge hit when I brought them to a recent neighborhood party. Imagine the best of a deviled egg and a BBQ chicken sandwich, and you’ve got this appetizer that rocks in more ways than one. This is a great appetizer you can make ahead of time. I boil the eggs and make the cole slaw the day before, then keep them in the fridge. Even the chicken can be cooked the day before and then warmed through before assembling right before your guests arrive. Be sure to make a lot of them…they’ll go faster than the hard-boiled eggs in “Cool Hand Luke!”

This recipe is gluten-free, as long as you use GF soy sauce.

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For the chicken and BBQ sauce:
3 cups ketchup (I use Heinz organic)
1 tablespoon apple cider vinegar
2 tablespoons soy sauce (I use La Choy: it’s gluten-free)
1 teaspoon hot sauce (I use Frank’s Red Hot)
1/4 cup + 2 tablespoons brown sugar
1 lb. boneless skinless chicken breasts

 

For the cole slaw:
2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
1/2 teaspoon sugar (I use organic cane sugar)
2 cups finely shredded cabbage
For the deviled eggs:
6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard (I use Gulden’s)

 

Pre-heat the oven to 250 degrees.

Combine the ketchup, apple cider vinegar, soy sauce, hot sauce, and brown sugar in a oven-proof pot with a lid. Mix well, then add the chicken breasts, making sure they’re immersed in the sauce. Cook low and slow in the oven for about 3–4 hours.

When the chicken is cooked through, shred the meat with 2 forks. Set it aside, but keep it warm.

Combine all the cole slaw ingredients in a bowl, mixing well, and place in the fridge.

For perfectly hard-boiled eggs, place the eggs in a pot of cold water, and turn the heat on high. Just before the water starts to boil, put a lid on the pot and turn the heat off. Let the eggs sit in the hot water for 15 minutes. Once cooked, keep the eggs in the fridge.

Slice the eggs in half and place the yolks in a bowl with the mayonnaise and mustard. Mix well and keep in the fridge.

To assemble, take a teaspoon of the mayo/mustard/yolk mixture and place it in the cavity of one of the egg halves. Place another teaspoon of the shredded chicken on top (I like it warm, to counter the cold of the mayo and cole slaw), drizzling a little of the BBQ sauce that you cooked the chicken with on the meat. Then place a teaspoon of the cole slaw on top of the chicken.

When one of your favorite restaurants (I won’t name names) removes a profitable, bestselling dish from its menu, and the reason you’re given is that “the chef is tired of making it,” you kind of have to scratch your head and ask yourself: “What’s wrong with this picture?”

In this particular case, I decided to make it on my own. It’s really not hard to do…just takes a little time. But the end result is totally worth it.

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6 hard-boiled eggs
1/4 cup + extra mayonnaise
8 oz. high quality raw tuna
3 tablespoons soy sauce (I use gluten-free)
1/2 teaspoon chili oil
1/4 cup finely chopped scallions
1 teaspoon sesame seeds
fish roe (optional, see below)
handful fresh spinach, or cucumbers (see below)

 

The best way to hard-boil eggs is to put them in a pot of cold water. Turn the heat on high and bring to a boil. As soon as the water boils, turn the heat off and place a lid on the pot. Let it sit for 15 minutes. Perfect eggs every time. Remove the eggs from the water and cool them in the fridge.

If the tuna is frozen, let it thaw a little. If it’s fresh, you might need to place it into the freezer for about 10 minutes to firm up. That makes it easier to cube up. Slice the tuna carefully into the smallest cubes you can make. Once done, place the tuna in a bowl and put it back in the fridge until ready to use.

In a separate small bowl, combine the soy sauce and the chili oil. Set aside.

Finely chop the scallions. Set aside.

Once the eggs have cooled, peel them and cut them in half. Scoop out the yolks and place them in a bowl, starting with 1/4 cup of the mayonnaise. Add more mayo if needed. Mix well. I use a fork and try to get as many of the lumps out as possible. If you want to go crazy, you can put them in a blender or food processor to make a creamy puree. And again, you can place the puree in a piping bag and carefully squeeze out the puree into each egg half. I simply use a spoon.

Once all the egg halves are filled, place them on a spinach leaf-covered dish and put them back in the fridge until ready to serve.

When you’re ready to serve, take the tuna out of the fridge. Pour the soy sauce/chili oil mix into the bowl and mix well. Let the tuna marinate for just 2 minutes. Then pour off the excess marinade, or it’ll get too salty.

Remove the plate of eggs from the fridge and carefully put a small spoonful of tuna on top of each one. Garnish with the sesame seeds and the chopped scallions and serve immediately.

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Optional: Instead of the bed of spinach, here’s another way to serve that works just as well: Peel a cucumber and cut the ends off. Slice the cuke into 1/2″ slices. Then carefully remove the seeds from the center to make a “cuke donut.” Use these as little stands to hold your eggs on the plate. When ready to serve, remove the eggs from the fridge and top them with the raw tuna without marinating it first. Drizzle the soy sauce/chili oil over the top of the eggs, garnishing with the sesame seeds, scallions, and a touch of fish roe.

 

 

This was a hit when  I brought them to a recent neighborhood party. Imagine the best of a deviled egg and a BBQ chicken sandwich, and you’ve got this appetizer that rocks in more ways than one. This is a great app you can make ahead of time: I boil the eggs and make the cole slaw the day before, then keep them in the fridge. Even the chicken can be cooked the day before and then warmed through before assembling right before your guests arrive.

_DSC6511

For the chicken:
3 cups ketchup (I use Heinz organic)
1 tablespoon apple cider vinegar
2 tablespoons soy sauce (I use La Choy: it’s gluten-free)
1 teaspoon hot sauce (I use Frank’s Red Hot)
1/4 cup + 2 tablespoons brown sugar
1 lb. boneless skinless chicken breasts

 

For the cole slaw:
2 tablespoons mayonnaise
1 tablespoon rice wine vinegar
1/2 teaspoon sugar (I use organic cane sugar)
2 cups finely shredded cabbage
For the deviled eggs:
6 hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon mustard (I use Gulden’s)

 

Combine the ketchup, apple cider vinegar, soy sauce, hot sauce, and brown sugar in a Crock Pot or heavy pot with a lid. Mix well, then add the chicken breasts, making sure they’re immersed in the sauce. Cook low and slow for about 4 hours. If using a pot with a lid, place in a pre-heated 250-degree oven and cook for 6 hours.

When the chicken is cooked through, shred the meat with 2 forks. Set aside, but keep warm.

Combine all the cole slaw ingredients in a bowl, mixing well, and place in the fridge.

For perfectly hard-boiled eggs, place the eggs in a pot of cold water, and turn the heat on high. Just before the water starts to boil, put a lid on the pot and turn the heat off. Let the eggs sit in the hot water for 15 minutes. Once cooked, keep the eggs in the fridge.

Slice the eggs in half and place the yolks in a bowl with the mayonnaise and mustard. Mix well and keep in the fridge.

To assemble, take a teaspoon of the mayo/mustard/yolk mixture and place it in the cavity of one of the egg halves. Place another teaspoon of the shredded chicken on top (I like it warm, to counter the cold of the mayo and cole slaw), drizzling a little of the BBQ sauce on the meat. Then place a teaspoon of the cole slaw on top of the chicken.