I’ve said it so many times before, and it still stands true, eggs are my favorite food! Or are they considered more of an ingredient? Hmmm. Puzzling. Either way, any holiday that celebrates eggs is a holiday that’s OK in my book. Well, in my case, “OK in my Torah”—if we’re being specific and making Jew-y jokes. No, I don’t celebrate Easter and never quite understood the rabbit obsessed with hiding these vibrantly colored not at all camouflaged eggs that he clearly stole because, well, rabbits don’t lay eggs. But who am I to know, again, playing the Jew card. Either way, I love deviled eggs—so, I’m on board! Helloooo, Easter!
Servings: 8 Deviled Egg Halves (with extra filling)
Prep Time: 35 Minutes (once the eggs are already boiled)
Total Time: 35 Minutes
Eggs (4, hard boiled and de-shelled)
Blue Food Coloring (10 drops)
Yellow Food Coloring (2 drops)
Vinegar (1 tsp)
Water (1/2 cup, boiling hot)
Eggs (4, hard boiled and de-shelled)
Mayonnaise (3 ½ tbsp)
Lemon (1 tbsp of its juice)
Salt (to taste)
Decoration & Toppings
Cayenne (1 tbsp for decoration + extra for topping)
Freshly Ground Black Pepper (1/4 tsp for decoration + extra for topping)
Lemon (1 tbsp of its juice)
Blue Food Coloring (2 drops)
Heat Resistant Cup
Medium Sized Mixing Bowl
Ricer (if you don’t have one you can use an extra fine strainer and a spatula, though this will take a bit more energy and time)
Piping Bag with Small Ridged Tip
Thinly Tipped Fine Paintbrush
1. PREPPING YOUR EGGS FOR COLORING: using your paring knife, carefully and evenly cut your egg in half lengthwise. Place your yolks in your mixing bowl.
Use your paring knife to cut the slightest bit off of the tip of the rounded side.
This will allow your eggs to sit flat on a plate without rolling around.
Rinse out your egg whites and place them on your plate.
2. BLUE EGGS (NO HAM, THAT’S FOR GREEN ONES): in your heat resistant glass, mix together your boiling hot water, vinegar, 10 drops of blue food coloring and 2 drops of your yellow.
One half at a time, rounded side up, place your egg white in the cup of dye. Let it sit for 90 seconds.
Use your tablespoon to transfer your egg from the dye to your plate.
Yes you can use multiple cups of the food coloring mixture if you’re making a larger batch and want to speed up this process.
3. THE DOTS THAT MAKE THEM ROBIN’S EGGS: in your pinch bowl, mix together your 1 tbsp of cayenne, ground pepper, 1 tbsp of lemon juice and 2 drops of blue food coloring.
Use your paintbrush to make dots of various sizes in clusters on your blue dyed eggs.
4. DEVILED FILLING: place your remaining egg yolks from your mixing bowl into your ricer. Now, place your ricer on top of your mixing bowl.
Add in your four remaining hard-boiled eggs.
Crank your ricer until all of your eggs have gone through smoothly into your mixing bowl.
Using your rubber spatula, fold in your mayonnaise, lemon juice and salt. Continue to fold your mixture until it forms one smooth and even consistency.
Put your egg mixture in your piping bag.
In a circular motion, like with soft serve ice cream, squeeze your egg mixture into the cavity of your, now blue, egg whites.
Sprinkle a little cayenne and then ground black pepper over the top of each one.
Consider this “Cheers, Spring” event, an ode to Spring, life, friends and fun! It’s my way of breaking people free of the endless Winter we’ve been having. I for one have been tired of calling Manhattan a “Winter Wonderland” to try and make myself feel better about the heaps of snow I have to climb over with a puddle soaked shoe filled with gray slush. I’ve heard one or two birds chirp, I’ve seen Spring produce pop up in my local grocery stores, officially, the calendar now reads “Spring”—that’s good enough for me!
“Spring is nature’s way of saying, ‘Let’s party!'”—Robin Williams
Photo Credit: Franklin Williams
So, celebrate we did! The invitations went out, the RSVPs came rolling in, amazing vendors jumped on board. And in two-and-a-half weeks, my event went from an idea to a sold out success! From friends that have supported me in and out while building my company, to the faces behind some of those blogs and Instagram accounts I’ve been avidly following, every person in the room was interesting and exciting to talk to.
It was immediately clear to me that I wasn’t the only one that has grown accustomed to eating my food at room temperature. Dining with my fellow food lovers who also appreciate the beauty of food, have that same desire to channel their inner artist and capture each dish at it’s most gluttonous angle, and then ultimately go and share their food glamour shot with their social media families—let’s just say, every dish had some serious modeling to do. Of course, I had a feeling this was going to be the case, so, yes, I made it worse (hehe).
Photo Credit: Alexis J. Vail
In my toast, I welcomed people to take photos with the bonus that I planned to publish the ones that best highlighted the event in this very article. Really though, this is my fun way of saying, I admire all of your work and want you to be an even bigger part of my Coffee & Champagne community. That said, many of these photos were taken by my party’s guests and are taken directly from the hashtags #CheersSpring and #CoffeeAndChampagne from Instagram.
Let me not get too far ahead of myself. Let’s talk details from behind the scenes that made, well, the in front of the scenes (?!?!) .
My sponsors were absolutely amazing! I’ll paint a picture.
As you round the corner of to enter the floral clad Hotel Chantelle event space, you pass what feels like a coffee shop. My friends, Anu and Suyog of Drift Away Coffee set up such a beautiful coffee station with calligraphy signage, paper cups, cozies with their logos stamped on them and pouches of their thoughtfully designed and packaged coffee flavors.
“All our coffee is single-origin, specialty grade, sourced from amazing coffee farms around the world. For every coffee, we go through a rigorous process of selection, sample roasting & tasting to develop the right roast profile.” — Drift Away Coffee
@debseeto: @ccbymwilliams and @driftawaycoffee know good coffee #cheersspring #coffeeandchampagne
Suyog stood behind the station, meticulously making pour over coffee to order—each batch was carefully weighed to make sure that it was brewed to absolute perfection. Making certain that every cup of coffee is catered to your personal liking in terms of both flavor and brewing is exactly what Drift Away Coffee is all about!
“We don’t send you any coffee – we only send you coffee you like”—Drift Away Coffee
As you, a guest, enter the event, you grab your perfectly brewed coffee “to-go” and begin caffeinating and mingling with other guests.
As you go to sit down, you are slightly surprised to see a red ballot styled sign on your seat. “Hmm, what is this?” you think to yourself. You need not fear, I explain that in my toast as well. You see, my event’s next wonderful sponsor is Drizly.
@emilypugh: The best brunch idea ever! When your drink is low, wave this paddle and it will magically get refilled by @drizlyinc — they deliver to your home too! #CheersSpring #CoffeeAndChampagne #brunch #mimosas
“Your favorite beer, wine, or liquor delivered within an hour”—Drizly
@debseeto: Toasting to spring with endless mimosas @ccbymwilliams @drizlyinc #cheersspring #coffeeandchampagne
Drizly is the fun-loving company that makes buying your alcohol the simplest possible process with directions like “Tell us where you are”, to “Order and pay”, to “Enjoy.” I mean it doesn’t get much easier than that!
brunchcritic: One more drink? Just raise your sign and the drinks will arrive. Thanks @drizzlyinc and @ccbymwilliams #cheersspring #brunchie #brunchdrinks
Well, with the motto,
“Get the door. It’s the liquor store” —Drizly
we had to show off the ease of this delivery service. Simply raise that red ballot any time your mimosa topped with grenadine is low and a my friend Doug from Drizly or a Hotel Chantelle server will come and deliver you a refill. Love that! Better yet, cheers to that!
@runwaychef: Cheersing to spring & @ccbymwilliams’s first incredible #CoffeeAndChampagne event at @hotelchantelle #CheersSpring
With endless coffee and champagne in hand, my gorgeous guests sat down to what felt like endless food served family style. After the appetizers, there were multiple comments like “wait, there’s more food”. Oh yes, Hotel Chantelle, knows how to feed people right! What a fantastic menu!
The first course was comprised of four delicious dishes.
The second course held the fan favorite dish. *drum roll please* The Stuffed French Toast. (holy wow!)
@food: This was the highlight – Stuffed French Toast! Have you ever had it? It’s incredible! Brunching with @ccbymwilliams #food #frenchtoast #colorsoffood #brunch #sunday #stuffedfrenchtoast #incredible #nyceats #CheersSpring
Stuffed French Toast stuffed brioche with maple infused mascarpone and ricotta, crusted in frosted flakes, maple syrup
@insta_squid: Nom nom slider #cheersspring
Burger Bash Sliders three apple wood smoked bacon crusted burgers, stuffed with maytag blue cheese, topped with tomato & house sauce
@veggiebuzz: #ScrambledEggs with crostini, #hollandaise and mushrooms Hold the bacon please, but bring on the #CoffeeandChampagne #CheersSpring @CCbyMwilliams @drizlyinc @bakedbymelissa @driftawaycoffee
Scrambled Egg Crostini soft french style scrambled eggs served over our toasted crostini, vine ripe tomatoes, hollandaise drizzle
Ooh, and there were sides. Really really yummy sides!
@brunchcritic: Great #bacon from @hotelchantelle with fellow #brunchie @ccbymwilliams at #cheersspring #coffeeandchampagne #brunchny #brunch #brunchnyc
Maple Glazed Applewood Smoked Bacon
@debseeto: Because bacon. #cheersspring #coffeeandchampagne
Right at the moment, when even food bloggers felt like there were no more flavors to enjoy, out paraded the servers carrying white trays filled with Baked By Melissa’s new Spring cupcake flavors, Strawberry Cream, Chocolate Graham and Cotton Candy.
More specifically, their ground breaking, wow-factor “cupcarons”—a combination of their beloved cupcakes aaaannnddd macarons! Knowing they were coming, I was even excited at their entrance!
Phones in hands, a fury of sound effect smartphone camera snaps filled the room. A minute ago, overly full, somehow, everyone had all the room in the world to gobble these delicious treats up!
@readysetchow: Got to sample @bakedbymelissa’s new spring #cupcaron offerings at @CCbyMwilliams’s lovely Coffee & Champagne event at Hotel Chantelle! | #nyc
Let’s just say, by the end of the event, food bloggers and friends alike were happily stuffed, excited about the idea of my next event, and content to grab another coffee and roll on home.
En route out the door, were goodie bags! Hand stamped and written by moi, goodie bags! I don’t know, perhaps it’s my inner child but any party where I get a present makes it an even better party! So, of course, I couldn’t let my awesome guests leave empty handed—a sentiment my sponsors entirely agreed with!
Inside was an extra Baked By Melissa cupcaron, a discount card for future Drizly orders, a postcard where you are gifted and delivered four free bags of coffee from Drift Away Coffee and a thoughtful “thank you” note from lil ol’ me.
@emilypugh: The hostess with the mostess! Congratulations @ccbymwilliams on a lovely event! #CheersSpring #CoffeeAndChampagne
With that, I say, Cheers, Spring! And, I can’t wait to toast Summer with you all! Stay tuned!
1. ‘BOUT THOSE BEETS, ‘BOUT THOSE BEETS: preheat your oven to 350 degrees.
Use your chef’s knife on your cutting board to remove the leafy greens from your beets. Discard of them.
Thoroughly wash your beets in your strainer.
Tear off a piece of tin foil large enough to fold all of your beets into (like a pouch).
Coat your foil with one tbsp of butter leaving the extra in it’s center.
Put your beets in the center of the foil and close the foil around them.
Put your pouch on your baking sheet.
Bake for 30 minutes.
The cook time will vary for different sized beets. The smaller the beet the shorter the cooking time for a large beet, you will end up baking for close to an hour.
Flash forward 30 minutes and carefully take your beets out of the oven. Let them sit for 2 minutes and then cautiously open your pouches (they will be hot so be extra mindful).
You can test to see if your beet is ready by sticking a steak knife into. If the knife slides in with a little resistance, it’s ready. If you have to fight to get the knife in, close your beets back up in their pouch and bake a little longer.
Once ready, one by one, under running water use your hands to push the skin off of your beet.
If you have troublesome spots, use your paring knife to remove the remaining skin.
Then either continue on with whichever recipe you are working with or cut into them and snack away! Either way, enjoy!
Since these were such a huge hit at my Super Bowl party, and because it’s now March Madness aaaaaannnnndddd because they are awesome all year round, it would feel wrong not to share the recipe with you! So, here goes!
Hot Sauce (1 1/3 cup)
Worcestershire Sauce (1/2 tsp)
White Vinegar (1 1/2 tbsp)
Unsalted Butter (1/2 cup, cut into tablespoon sized chunks)
Cayenne (1/2 tsp)
Garlic (1 clove, minced)
Salt (to taste)
8″ Frying Pan
Medium Mixing Bowl
Large Mixing Bowl
Dinner Sized Plates (2)
1. DREDGE YOUR CHICKEN: first thing’s first, let’s set up your dredging station. Line up your two plates, your mixing bowl between them, and finally your baking sheet. Fill your first plate with flour, your bowl with your scrambled eggs and your next plate with panko.
You don’t have to fill your plates with all of your flour and panko, you can refill them as needed.
Cut each of your chicken cutlets into 3-4 large pieces and season them with salt and pepper.
Now we dredge. One piece at a time, using one hand (in order to keep the other clean for any adjustments you need to make) coat your chicken in flour.
Then, coat it in your egg.
Lastly, coat it in your panko and lay it on your baking sheet.
Once all of your chicken is coated, repeat this dredging process so that your chicken fingers are double dredged.
Yes, to be 100% clear, you are taking your now panko coated chicken fingers and putting them into flour, then egg, then, panko again.
2. DEEPFRY YOUR CHICKEN: fill your saucepan with your vegetable oil. Using your thermometer, bring it to 375 degrees (maintain this heat).
Place your cooling rack nearby.
Using your tongs, place 3 pieces of your breaded chicken into your oil. Fry for 6-8 minutes—or until golden brown. Using your tongs, carefully transfer them to your cooling rack.
Repeat this process until all of your chicken is fried.
3. BUFFALO SAUCE: in your frying pan over medium heat, whisk together your hot sauce, worcestershire sauce, vinegar, butter, cayenne, garlic and salt until you have one smooth even colored sauce.
Remove from heat.
4. BUFFALO CHICKEN FINGERS: put 3-4 chicken fingers in your large mixing bowl.
Add in some of your buffalo sauce and use your tongs to move your chicken around until it’s fully coated.
Repeat this process until all of your chicken is coated.