Chicken or the Deviled Egg?

June 26, 2016  |  It’s Sunday afternoon and I am too lazy to go to the market today. However I have just agreed to host my parents here for dinner. They want to grill a tenderloin they have but I am left in charge of the rest of the menu. What can I cobble together? I am still sitting on a mountain of zucchinis, a few cucumbers, and two dozen eggs from the chicken coop. So here’s what I was able to swing: Chicken or the Deviled Egg? appetizer, fresh cucumber salad, grilled zucchini with balsamic reduction and roasted tenderloin. Not bad considering that if you open the fridge it looks like a graveyard of condiment bottles right now! — Florencia

Chicken or the Deviled Egg?

Serves: 6 as appetizer


  • 12 hard boiled eggs
  • 5 oz Hand Pulled Rotisserie Chicken Breast Meat
  • 1 white onion, minced
  • 5 gherkin pickles, fine diced
  • ½ cup Greek yogurt
  • ½ cup ranch dressing
  • ½ lemon, juiced
  • 3 dashes tabasco sauce


  1. Peel and cut hard boiled eggs in half lengthwise. Discard the yolk centers. Arrange on the serving platter.
  2. In a mixing bowl, combine all the remaining ingredients, except the lime caviar, and mix. Adjust seasoning to taste.
  3. Fill each hard boiled egg half with a spoonful of chicken salad mixture. Top each with a spoonful of lime caviar (optional). Cover and chill until ready to serve.

*I recently added two Australian lime trees to my garden, they provide a steady supply of little lime pods. When you open up the pods they contain a kind of lime caviar that is great to add to cocktails. I also like to use them as a topping on deviled eggs.