0:02
since Teresa is going to Tenby for the weekend,
0:05
and her girlfriends are joining her.
0:09
I think that she wanted some deviled eggs, to take
0:12
to the beach tonight.
0:15
- And she probably thought,
0:18
I'll just have Paula make them for a video.
0:22
And that way I've got my deviled eggs.
0:28
- [Teresa] I'm very glad that we are making them.
0:31
But no, this was a request,
0:33
- I'm just kidding you.
0:35
- [Teresa] You know I'm kidding,
0:37
- But it is gonna be real convenient tonight
0:40
when you go to the beach,
0:41
to be able to tow some deviled eggs.
0:43
- [Teresa] Well, I have bonus this week
0:46
on product or on just things to take to Tenby.
0:49
- Yeah, we (indistinct).
0:49
- [Teresa] I wasn't even planning it.
0:53
So I've got 12 yokes, no joke.
0:59
I've got 12 yokes right here.
1:02
And this recipe is actually
1:04
from cooking with Paula Deen magazine.
1:08
So I'm just gonna mash these jokes up real, real good.
1:12
And, this is called Permian cheese
1:16
bacon deviled, farm eggs.
1:21
- [Eddie] It's got quite a title.
1:23
- It does have a, yeah, it,
1:24
the title is almost longer than the recipe, (chuckles).
1:31
I have sure missed my chickens,
1:34
and, hopefully my husband will figure
1:37
out a way for me to be able to have my chickens again.
1:42
- [Michael] Yeah i think i can do that.
1:44
- Good, he thinks he can do it.
1:48
Okay. So we've got some liquid things that we're
1:50
gonna be adding to these yolks so you may want to do that,
1:53
a little on the slow side.
1:58
like our hot sauce and our vinegar.
2:02
Let's see what kind of vinegar that called for,
2:05
- [Teresa] It's Apple cider.
2:06
- Apple cider vinegar.
2:08
So, this is our mayonnaise,
2:11
and we're starting with three tablespoons
2:15
of Mayo, followed by three tablespoons of sour cream.
2:24
So we're just gonna mix them up real good,
2:28
It's going to be a finger licker.
2:36
from your typical, typical deviled eggs y'all.
2:41
Most deviled eggs have pickles, salt and pepper.
2:54
Michael just set me up.
2:55
He and I are not big olive fans.
3:04
So next, we're gonna add, I think it's,
3:11
I've just got wearing, I can't see without these glasses.
3:15
We gon add three tablespoons of Pimina cheese.
3:19
Now,(slaps chest) to me.
3:24
My family makes the best Pimina cheese ever.
3:29
But there is a brand of prepared Pimina cheese out there,
3:36
that is actually pretty good.
3:42
- We won't say the name, we'll just.
3:44
but this is in the low country.
3:46
This is out of will beach, South Carolina.
3:48
Actually out of Pawleys Island.
3:52
- So, three tablespoons of,
3:54
- And you only need three tablespoons.
3:56
It's a lot to make a whole meal with Pimina cheese..
3:58
- This one's got some heat to it.
4:00
- [Teresa] Yeah, it does have a little bit of a kick.
4:02
So you might want to be careful on the.
4:06
- [Teresa] That's a good (murmurs).
4:07
- So I'm gonna back off on that hot sauce Teresa,
4:09
Cause my throat is on fire right now as we speak.
4:13
- [Teresa] And do you know that they even have a hot one?
4:15
And I didn't get that one yet.
4:21
So three tablespoons,(spoon clinks) of Pimina cheese.
4:27
(spoon clinking on bowl)
4:35
You can find my Pimina cheese recipe online.
4:40
- [Teresa] And we're gonna give them one to.
4:46
we'll give you this one that we're using here today.
4:49
(spoon clinking on bowl)
4:52
Okay. So this is gonna be really tasty.
4:56
So I'm gonna add one tablespoon of Apple cider vinegar,
5:07
and I'm gon just slowly add in, just slowly add to it.
5:14
Now this hot sauce, see how much does it count for?
5:17
- [Teresa] Two table spoons,
5:18
which I think is a lot.
5:21
- No palma din, (chuckles), no.
5:24
Michael Mike could eat these eggs.
5:31
I think I'm gonna put one teaspoon of hot sauce,
5:37
- [Michael] Deviled eggs are supposed to be hot.
5:39
- Cause you're devils (laughs).
5:43
- [Teresa] What's so funny?
5:45
- I tell y'all all the time you can always add to,
5:48
but you can't take it out.
5:50
So I wound up adding one tablespoon
5:53
of the Apple cider vinegar,
5:56
and it's pretty, it's pretty tart.
6:01
So I'm not gon add the full three tablespoons.
6:06
I added one tablespoon,
6:07
now I'm gon add one teaspoon, and I'm gonna add one more
6:13
little teaspoon of the pepper, the pepper sauce so.
6:23
And this is, this is my bringing,
6:25
this is Paula Deen hot sauce and i just think it's so good.
6:30
So you'll notice I'm not putting any salt or pepper in it,
6:34
because, we're gonna get the salt
6:37
from the bacon that's on top.
6:46
And the Pimina cheese is salty
6:48
because cheese to me is just salty to start with.
6:54
- [Eddie] I think the, the vinegar kind of gives it,
6:57
the, you know kind of takes the,
7:00
over the salt a little bit,
7:02
- [Eddie] gives you that little tingle.
7:03
- Yes.And I think it kept the,
7:10
the hot sauce from being so overpowering, you know?
7:15
But I certainly wouldn't.(closes drawer)
7:20
I certainly wouldn't add all of that.
7:24
So, at this point, my stuff
7:31
at the magazine is so very, very good y'all.
7:38
They would pipe this in, and it would be just beautiful.
7:49
But, for us, today, I am just spooning it in.
7:56
- [Teresa] Isn't that a cute plate.
7:58
- Yes, I wonder where you got this plate.
8:03
- [Teresa] I'm not taking the point either.
8:07
- That's from the Paula Dean store, isn't it?
8:12
- [Teresa] The wicked Chicken.
8:15
- (chuckles)Oh, that's what I wanted to show y'all..
8:17
All of a sudden Eddie quit filming and he walked off
8:21
and I thought it was maybe because he had to call
8:23
for something, but it wasn't that at all (chuckles).
8:28
He went into the dining room
8:30
and got our wicked chicken tea towel(chuckles).
8:35
- [Eddie] I was at the store this morning and I saw it when
8:38
I was walking out so.
8:40
- Wicked chickens lay deviled eggs.
8:43
And what made Eddie think about it was, Michael had
8:47
said deviled eggs should be hot
8:50
without adding anything to them.
8:53
Cause you feel the devil might.
8:58
So this would be pretty, maybe with a little parsley on it,
9:02
but we're gonna do them very homemade type today.
9:11
You can find the recipe online and if you choose to,
9:16
feel free to add more hot sauce to it and feel free to
9:19
add all the vinegar to it.
9:22
To me, the vinegar gave it a really good little
9:29
Did you taste it Michael In the?
9:32
- So then you go y'all.
9:33
just remember that wicked chickens lay deviled eggs.
9:38
Are you a wicked chick?(laughs).
