Chedz Deviled Eggs – Courtesy of Susan Hall

chedz deviled eggs 1 chedz deviled eggs 2

Print Recipe
Chedz Deviled Eggs - Courtesy of Susan Hall
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Crush Chedz finely to get about 2 teaspons of Chedz crumbs (more or less on preference) using a rolling pin, food processor or Magic Bullet.
  2. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 20 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  3. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
  4. Fill the empty egg white shells with the yoke mixture and sprinkle each shell with Chedz crumbs (if serving immediately).
  5. Cover lightly with plastic wrap and refrigerate for up to one day before serving. If not serving right away, do not sprinkle Chedz crumbs on top as it gets soft in the refrigerator (which is ok if you do not prefer the crunchiness). Sprinkle Chedz right before serving.
Share this Recipe
 

Chedz Turkey Wrapz – Courtesy of Carey Angerer (San Francisco, CA)

Chedz Wrapz

Print Recipe
Chedz Turkey Wrapz
Servings
Ingredients
Servings
Ingredients
Instructions
  1. For best results, warm tortilla slightly over gas burner, in oven or microwave
  2. Spread mayonnaise & mustard evenly on one side of tortilla and sprinkle with salt & pepper
  3. Next layer in order; spinach, turkey, pepperoncini rings & Chedz sticks
  4. Roll as you would a burrito, folding sides in after first fold - enjoy !
Share this Recipe