Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving.
Just before serving, sprinkle with remaining goat cheese and pecans.
Appetizers are my favorite part of a meal and this Cranberry Brie is at the top of the list. It’s the perfect holiday appetizer for any parties on your calendar or your own holiday meals. Many times appetizers are an overlooked part of a meal but I love to fix a couple of really good…
These creamy deviled eggs, topped with Old Bay seasoning and pickled shrimp, are easy to make and sure to impress. For more deviled egg recipes using seafood, try our Crabmeat Deviled Eggs.
24 rock or bay shrimp
1 c. white wine vinegar
12 hard-boiled eggs
1/2 c. mayonnaise
2 tbsp. dill pickle juice
1 tsp. Old Bay seasoning
1/2 tsp. salt
pinch Old Bay seasoning
24 sprig fresh dill
In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.
In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.
Originally published as Spiced Nuts in Country Woman November/December 1995, p21
Halve hard-cooked eggs crosswise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Place yolk mixture into a resealable plastic bag and close bag while removing excess air. Snip off a small corner of the bag and pipe the filling into the bottom half of the egg white. Place other half of egg on top to form the “chick”. Add capers for eyes and pieces of carrots for the beak. Add fresh herbs, as desired.
Cover and chill until serving time (up to 24 hours).
To hard-cook the eggs, place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.
Nutrition Facts (Deviled Egg Chicks)
Per serving: 72 kcal cal., 6 g fat,(1 g sat. fat, 109 mg chol., 62 mg sodium, 0 g carb., 0 g fiber,3 g pro., Percent Daily Values are based on a 2,000 calorie diet