Buffalo Chicken Deviled Eggs

Deviled Eggs have to be by far my favorite appetizers to make. If you are wondering I put mustard, lots of mustard in them. However, once in awhile I get a hankering to try something different.

I had a friend when we lived in Germany who also attended the same school as I did that made an avocado deviled egg which got me thinking what other types could I create? Now the thing with deviled eggs that you must remember the shell has to be able to hold whatever you put in it within reason. It is typically a one bite appetizer at most two. And personally it should have a unique or defined flavor. If you are like me themed foods are fun. Now think of food items you usually have in front of a sports game or eat at a sport bar and you get the typical chicken wings with some sort of sauce.

Not your ordinary Deviled Egg…

I do not out of the norm eat spicy foods but occasionally I feel the want for buffalo wings which really is mild in comparison to other used sauces on wings. But to me they are the spiciest thing I will try. And they still give my tongue a burn and a need to drink something extra cold with them.

I made these a few years back but I used a food processor to process the chicken into a pulp.

What you will need is

  • 1/2 breast of cooked chicken (boiled, roasted whatever your preference)
  • 1 dozen eggs, halved, de-yolked
  • 1 dozen yolks mushed
  • 1-2 stalks of celery minced
  • Mayo/Greek Yogurt varies on preference 3tbsp
  • Buffalo Sauce 1-2tbsp
  • Blue Cheese 3tbsp and remaining for garnish

For my photos I actually ate some of my boiled eggs before hand so I ended up with about 7 eggs instead of a dozen so the mixture was less egg at. Plus I went a little overboard and put a whole breast. I chopped the meat up into very small chunks but this can easily be thrown into a processor with the egg yolk and add the liquid until it resembles the consistency you want. Now if you are going to process add in the celery after you are done processing so you can get the little feel of celery in each bite. Also this is when you add blue cheese because you might also want that little surprise in every bite.

Once you are done mixing and tasting. Please taste and adjust as you need you may even want salt and pepper or more sauce.

Fill each egg. You probably will have a bit of extra filling. See photo of excess can be used with celery sticks or crackers and be eaten also as a side but moreso a dip.

Top with some blue cheese and buffalo sauce for added flair.

Substitutions: Greek yogurt for mayonnaise.

Cauliflower, minced instead of chicken.

If you don’t have the time or kitchen to do all the prep like boiling. They sell boiled eggs in the refrigerated section in the grocery store along with rotisserie chickens. You could easily take the ingredients to work and make them quickly.

And if you are looking for a different type of serving versus using the egg shell serve this on celery similar to Ants on a Log, but more grown up style. Instead of using the shells chop them lightly and add to chicken mixture and top celery pieces with it.

My mom mentioned this being a great idea for those dieting and looking for less carbs as it is mostly a protein with minimal fats.

Spice up your gathering today and make a fun little dinner addition.

The ladies at the Sunday Social might gasp at the sight, but who knows you might surprise them.

Enjoy!

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Tapioca Flour Crespelles (Italian Crepes)

Crespelle

An Italian version of a crepe used for sweet and savory dishes.

In this recipe, I chose to use Tapioca Flour as I would All-Purpose.

I have made these a few times with much success.

You can make them any size you prefer, I prefer them rather like the smallest tortillas you might buy in the store.

You also fill them as you would a manicotti. I like mine with ricotta, Italian shredded cheese, and some spinach.

Here is the quick recipe: Makes 8-10 Crepes (dependent on size and thickness)

1 1/4 Cup Tapioca Flour

2 Eggs

Salt as needed

3/4 Cup Milk

1 tbsp. extra virgin olive oil

And olive oil for coating your frying pan

A Bowl, Fork, Egg Pan

Mix your wet ingredients and add them gradually to the tapioca flour, it will clump up. I use a fork and continue until there are no small lumps. Ensure to scrape the bottom of the bowl as the Tapioca tends to settle. Then you refrigerate the mixture for about 1 hour. Stirring again before getting ready to cook.

Take a small egg pan like the one pictured here:

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Rub a bit of olive oil with a paper towel inside the pan. Heat to medium heat.

Using the refrigerated mixture (remember to stir it up), Pour a small coating into the bottom of the pan. The more you pour in the thicker the Crespelle will end up being. The key is a balance of batter that is not too thin but is thick enough to hold the filling and roll up. Cook on each side about 2 minutes using a fork to turn. Some people prefer it a bit brown, I prefer it more of the right before it begins to brown.

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Stack them on top of each other they won’t stick together. Fill with your favourite filling whether it be ricotta or a meat mixture.

8 oz ricotta cheese

1/3 Cup Shredded Italian Cheese

2 tsp. Italian Seasoning

Handful of Spinach Wilted in Boiling Water

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Bake at 375, Filling the Crespelles and rolling them up. Place your choice of pasta sauce in the bottom of baking dish. Add filled crespelle, top with a little more sauce and Shredded Cheese. Bake for 20 minutes.

You can also prep and roll Crespelles, put them in Ziploc bags to be frozen. They make really great make-ahead meals.

Enjoy the opportunity to eat something yummy without the added gluten.

 

With using Tapioca Flour there is a lot more stretch in the bite. Imagine melted cheese stringing away, thats what the taste/texture feels like.