Deviled Hearts Recipes

Steps:

• Heat the oil in a deep skillet over medium-high.
• Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
• Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
• Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
• Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
• Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
• Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
• Serve with: Grits, tomato, or rice dishes; green salads, soups.

Steps:

• Place 12 large eggs in a saucepan and cover with water by at least an inch. Bring the water to a boil and remove the pot immediately from the heat. To make the eggs easier to peel, add 1 tbsp of vinegar to the water now.
• Let the eggs sit in the hot water for 20 minutes. After 20 minutes, immediately place the eggs in a bowl of iced water and let sit for 15 - 20 minutes (this prevents a green film from forming around the yolks).
• Peel the eggs once they have cooled.
• Half the eggs lengthwise and remove the yolks. Discard all but 2 whole egg yolks.
• Chop 8 egg white halves (4 whole egg whites) and mash them with the remaining 2 egg yolks.
• Mash mayonnaise, mustard, relish, and salt and pepper into the egg white/egg yolk mixture and fill the remaining egg white halves with this mix.
• Lightly dust the eggs with paprika.
• Serve on a platter lined with romaine lettuce leaves for presentation and to prevent the eggs from sliding.