You can imagine that food bloggers might occasionally suffer from writer's block, or perhaps more appropriately, menu block. We don't know what to make! After 2 1/2 years of blogging about food, I've sort of become stuck in a rut. It happens. That's when the dumbstruck turn to the "list of national food days" and let someone else be responsible for what we make.
When I read that today was national deviled egg day, I rejoiced not only because I love deviled eggs, but because I was blessed with inspiration. Without going into the entire mental battle of which came first, the chicken or the egg, I was pleased to be able to combine them both in one recipe. See? No fighting, no arguments, and as long as no one asks why the chicken crossed the road, this blog post is coming together without a hitch.
By the way, you're going to notice a lot more of this type of recipe in the next month or two. I'm all about appetizers, mayonnaise and cream cheese when Thanksgiving and Christmas roll around. And with that info, let me advise you to mark your calendars for the opening day of Cream Cheese Season, which officially starts on Thanksgiving Day and runs through New Years Day. And unlike deer-hunting season, there's no limit! Go cream cheese yourself to your heart's delight!
Chicken Deviled Eggs
6 hard boiled eggs, peeled
1/2 cup chopped, seasoned and cooked chicken breast meat
1/4 cup Miracle Whip salad dressing
1/4 tsp onion powder
1/4 tsp kosher salt
1 tsp yellow mustard
1/2 tsp dry mustard
3/4-1 tsp hot sauce (I used sriracha)
Pulse chicken in food processor until finely crumbled. Slice eggs in half, lengthwise, and place yolks in food processor with the chicken. Process until finely crumbled.
Combine the remaining ingredients in a small bowl. Add mixture to food processor and process until smooth.
Fill egg whites with mixture and garnish with paprika if desired.