Sunday, March 17, 2013

Deviled Eggs

Deviled Eggs
From the kitchen of Stephanie

10-12 Hard Boiled Eggs, peeled and separated
mustard (yellow)
dill relish

I combine the yolks along with the other ingredients until I get a texture and consistency that I like. I usually start with about a tablespoon of mayo, a tsp of mustard and relish and a pinch of each seasoning and then go from there.

Once you get a consistency and flavor, spoon back into egg halves.

Chicken Salad

Chicken Salad
From the kitchen of Stephanie

2-3  Cooked Chicken Breasts, chopped or shredded
1 cup of Dried Cranberries
1 Apple of choice (I prefer Gala or Fuji) diced
1-2 cups of Chopped Celery
Mayo (just enough to bind together)
Dill (fresh or dried) to taste

Combine all ingredients and chill

***I also like to used Trader Joe's Crescent Rolls to make this a bit fancier. You can either use each crescent triangle and stuff with salad prior to baking or you can roll out crescent sheet and cut into 24 small squares and use a mini muffin pan. You place each square in the hole of the pan and then scoop a spoonful of salad into each cup. Cook according to directions on can. ***