Featured Deep Fried Parmesan Garlic Deviled Eggs, Parmesan Garlic Chicken Potato Soup and Cheddar Biscuits.

[kilo charlie]

Great looking plate of food. Nice idea with the eggs. I'll need to try it. Pretty simple.

Thank you!
They're messy but worthwhile!

 

[crazymoon]

KC, Wow! Great ideas and a awesome looking meal !!!

 

[sandyut]

Never seen eggs that way. Bet those were crazy good! Soup looks great too.

 

[luvcatchingbass]

Yeah buddy that looks great, I just got the thought of using pheasant or wild turkey for your soup. Unfortunately I am down to my last little bit of each so will have to do some thinking
I love deviled eggs but always forget about doing a fry on them.

 

[kilo charlie]

KC, Wow! Great ideas and a awesome looking meal !!!

Thank you!

 

[kilo charlie]

Never seen eggs that way. Bet those were crazy good! Soup looks great too.

Absolutely worth the effort to be different and yes, the soup is fantastical! Thank you!

 

[kilo charlie]

Yeah buddy that looks great, I just got the thought of using pheasant or wild turkey for your soup. Unfortunately I am down to my last little bit of each so will have to do some thinking
I love deviled eggs but always forget about doing a fry on them.

Thank you!
You could absolutely use other proteins in the soup and it will still be great! Report back when you try it!

 

[Chris_in_SoCal]

Thank you!
Tell me about this Japanese style egg salad!

Instead of rough chopping the eggs with a fork you run them thru a potato ricer. It makes a very fine and smooth consistency to the eggs. You can use Japanese mayo but I find regular mayo works as well.

 

[forktender]

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Deep Fried Parmesan Garlic Deviled Eggs, Parmesan Garlic Chicken Potato Soup and Cheddar Biscuits.

Started the Deep Fried Parmesan Garlic Deviled Eggs by hard boiling some eggs and cooling in ice water. Removed the shells and cut in half to remove the yolks.

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Took a left turn and used BWW Parmesan Garlic Wing Sauce and black pepper in place of the usual Mayo and Mustard to make the filling nice and creamy. There's enough sodium in the sauce that salt isn't needed.

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Meanwhile, in my large Dutch oven, peanut oil was heated up to 350F. A couple more eggs for an egg wash and some Panko Bread Crumbs were seasoned with Paprika, Granulated Garlic, Granulated Onion along with some Black Pepper.

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The hard boiled eggs were then dipped into the egg wash, rolled in flour, back in the egg wash and then into the seasoned Panko Bread Crumbs and into the hot oil for 3 ish minutes until they were golden brown and floating.

The eggs were removed from the oil and onto a cooling rack on top of a paper towel lined sheet pan. They were turned hole side down to drain any excess oil.

The filling was placed in a sandwich bag and the corner cut off to use as a piping bag. Each egg was filled and topped with some chives.

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The rest of the meal was my Parmesan Garlic Chicken Potato Soup that was recently featured here, but with a slight change. This time, I mixed up a batch of Cheddar Biscuits and after filling two oven safe bowls with the soup, they were topped with the Cheddar Biscuit mix and put into the oven to bake the mixture. The rest of the mixture was made into biscuits and cooked at the same time.

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At the end of the cook, brushed with the Cheddar Biscuit herb mixture and melted butter.

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Plated!

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Holy heart bomb Charlie, sign me up BRUTH'A!!!
Deviled eggs are my kryptonite!!!
That whole meal is speaking to me, Brocephus!!!
That whole meal looks delicious, absolutely KILL'ER buddy.
MEGA POINTS!!!!!!!!!
If this meal doesn't make the spinner, it's flat out rigged. LOL!!!

 

[forktender]

Instead of rough chopping the eggs with a fork you run them thru a potato ricer. It makes a very fine and smooth consistency to the eggs. You can use Japanese mayo but I find regular mayo works as well.
View attachment 730128

Duke's for me, all day long., I've been hooked ever since my buddy from North Carolina sent me the first jug many yrs ago. I used to have his wife send me four big jars every couple of months, well before they started selling it in CA. I can't stand Best Foods mayo, Duke's all the way for me. The Jap. mayo is pretty good stuff, but I'm a Duke's fan for life.

Chris, I use the ricer now, I actually ordered one for that reason alone after seeing your OG post last summer, it's a game changer, for sure!!!
I wasn't thrilled with the ricer I bought off of Amazon, it just felt cheap. I requested a return from them, they gave me my money back and told me to keep it, so far it's worked great, I was wrong about it, so I got a free ricer...how nice is that???

 

[Chris_in_SoCal]

I guess I am not as sophisticated on the calibers of mayonnaise. For me any one will do. I have tried many and there is some difference but I have never thought to myself that I have to stop all others and only enjoy that one.

After searching Duke's is available here but not too common. I will try it out and see if it makes me converted.

As for the Potato Ricer. This is the one I purchased. I use it often. I have used it for hard boiled eggs and hard boiled potatoes. It works awesome on both.

 

[kilo charlie]

Instead of rough chopping the eggs with a fork you run them thru a potato ricer. It makes a very fine and smooth consistency to the eggs. You can use Japanese mayo but I find regular mayo works as well.
View attachment 730128

Nice! I be that's smooth and creamy!

 

[kilo charlie]

Holy heart bomb Charlie, sign me up BRUTH'A!!!
Deviled eggs are my kryptonite!!!
That whole meal is speaking to me, Brocephus!!!
That whole meal looks delicious, absolutely KILL'ER buddy.
MEGA POINTS!!!!!!!!!
If this meal doesn't make the spinner, it's flat out rigged. LOL!!!

Thank you! And it's already spinning!

 

[kilo charlie]

I guess I am not as sophisticated on the calibers of mayonnaise. For me any one will do. I have tried many and there is some difference but I have never thought to myself that I have to stop all others and only enjoy that one.

After searching Duke's is available here but not too common. I will try it out and see if it makes me converted.

As for the Potato Ricer. This is the one I purchased. I use it often. I have used it for hard boiled eggs and hard boiled potatoes. It works awesome on both.

What other uses for the ricer are there?