Chef's Quick Tip: Deviled Eggs with home made Miracle Whip

This week, Chef Katrina Pilver shows Tina Redwine how to make savory soul food with a Caribbean twist.

News 12 Staff

Feb 10, 2020, 11:23 AM

Updated 1,531 days ago

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This week, Chef Katrina Pilver shows Tina Redwine how to make savory soul food with a Caribbean twist. 
 
Home Made Miracle Whip

Ingredients:

White vinegar, ¼ cup +1 tbsp
Cornstarch, 2 tsp
White sugar, 3 tbsp
Paprika, ¼ tsp
Garlic powder, 1 tsp
Mustard powder, ¼ tsp
Mayonnaise, 3 cups

Instructions:

1. Combine vinegar and cornstarch in small saucepan and allow to sit for a few minutes.
2. In a separate bowl combine sugar, paprika, garlic powder, and mustard powder. Mix
well.
3. Stir dry ingredient mixture into saucepan along with vinegar and cornstarch. Over
medium heat whisk constantly until thick pudding like texture is reached.
4. Combine thickened mixture with 3 cups mayonnaise and use to make your favorite side
dishes like deviled eggs, coleslaw or potato salad. Or come on down to 115 Main Street
in Norwalk and we will do the work for you! Call 203-939-9598 for pickup or delivery.
Deviled Eggs

Ingredients:

Eggs, Hard Boiled, Medium or Large, 12
Homemade Miracle Whip (see recipe), 47 grams
Mayonnaise, 42 grams
Relish, 65 grams
Fancy Paprika, Dusting for Garnish

Instructions:
1. Carefully peel and rinse hard boiled eggs.
2. Use a smooth sharp knife to cut egg white in half lengthwise while keeping the yolk from
staining the white by cutting just into white and not through yolk, turning the egg along
the knife blade.
3. Place all egg yolks into a mixing bowl and arrange whites on a serving platter with the
indentation from the yolks facing up.
4. Combine remaining ingredients (except for the paprika garnish) with the yolks and using
electric mixer or hand mixer, mix starting on low and gradually increase speed to high.
Continue to mix until smooth.
5. To make a piping bag, spoon mixture into a ziplock bag and close the top of the bag
securely. Use scissors to cut off one of the bottom corners of the bag making a hole big
enough to squeeze yolk mixture through. If you don’t have ziplock bags you can use a
spoon to scoop mixture into egg whites.
6. Squeeze a small amount of filling from the bag into the indentation in each egg white.
Once each egg white has some filling repeat the process until all whites are filled evenly.
7. Sprinkle a pinch of Paprika over the filling of each deviled egg. Make these your own by
adding additional garnishes such as pickles, olives, smoked salmon or shrimp or add a
bit of horseradish or mustard to the filling.
8. You can always save yourself the trouble of making these yourself by coming down to
Miss Barbara Jean's Soul Food Kitchen at 115 Main Street in Norwalk. Call
203-939-9598 for pickup or delivery.
Contact: 
Chef Katrina Pilver
Ms. Barbara Jean's Soul Food Kitchen
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