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Recipes
8
Classic Deviled Eggs
For a simply elegant presentation, ll a pastry bag with the egg yolk mixture (or a zip lock
bag with the corner snipped) and pipe about a tablespoon of the mixture into the well of the
egg. Repeat until all the eggs are lled. Experiment with various toppings: salmon roe caviar,
scallions, bacon crumbles, chopped olives, sweet pickles, sweet or spicy roasted peppers.
Serves 6
• 6 large eggs, hard boiled
• 2 tablespoons capers, chopped
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 teaspoons spicy brown mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon Tabasco sauce
• smoked Spanish paprika, for garnish
1. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
2. Slice hard boiled eggs in half lengthwise. Remove yolks and place in a medium mixing bowl.
Place the whites on a deviled egg serving platter.
3. Using a fork, mash egg yolks into a ne crumble. Add the remaining ingredients and mix well.
4. Spoon heaping teaspoons or pipe the yolk mixture into the egg white. Sprinkle with
paprika before serving.
Chicken Cobb Salad with Creamy Basil Blue Cheese Dressing
My family loves a Cobb salad, and this is a wonderful recipe. It makes plain old, shredded
iceberg lettuce shine. Bacon, hard boiled eggs, chicken, tomatoes, blue cheese, avocado,
green onion and dressing.
Serves 4
Creamy Basil Blue Cheese Dressing
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 3 dashes Worcestershire sauce
• 4 oz. blue cheese, crumbled
• 4 tablespoons chives, chopped
• 4 tablespoons fresh basil, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper,
to taste
Chicken
• 2 boneless, skinless chicken breasts,
sliced into 8 thin strips
• salt and freshly ground black pepper
Salad
• 3 hearts of romaine lettuce, chopped
• 4 large eggs, hard boiled
• 8 slices bacon
• 1 cup artichoke hearts, quartered
• 2 vine ripened tomatoes, seeded, chopped
• 2 ripe avocados, diced
• 1 red onion, chopped
1. Prepare the bacon: Cut bacon into 1-inch strips. Fry bacon in a grill pan or heavy skillet
over medium-high heat. Remove bacon and all grease, leaving 1 tablespoon bacon grease
inthe pan or skillet.
2. Prepare the chicken: Season the chicken, then grill on medium-high heat in the bacon
grease for 2 to 3 minutes per side until done. Remove from the pan and set aside to cool.
3. For the blue cheese dressing: In a bowl, whisk together the mayonnaise, buttermilk,
sour cream and Worcestershire sauce and mix until smooth. Stir in the blue cheese, chives,
basil, salt and pepper. Cover and refrigerate for at least 2 hours before serving to allow
theavors to develop.
4. For the salad: Arrange the chopped lettuce in a large bowl or on a large platter. Add rows
of salad ingredients: chopped grilled chicken, chopped or quartered hard boiled eggs,
bacon, artichoke hearts, tomatoes, avocados, and chopped red onion.
5. Drizzle the Creamy Basil Blue Cheese Dressing over the salad before serving.
17162_BELLA Double Egg Cooker_IM R2.indd 817162_BELLA Double Egg Cooker_IM R2.indd 8 2020-12-01 11:22 AM2020-12-01 11:22 AM
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