Deviled Eggs

Yield: 60 Portions

30 each, Eggs, boiled, cut in half

10 oz , Mayonnaise

1 oz, Dijon mustard

1/2 oz, White wine vinegar

1/2 oz, Minor’s Chicken Base

1. Remove egg yolks from whites.

2. Place egg yolks in a processor and process until the yolks are completely crumbled, about 2-3 minutes.

3. Mix in remaining ingredients and place yolk mixture in a piping bag.

4. Pipe the egg yolks back into the egg whites. Garnish as desired.

Lemon Oregano Chicken Salad

Yield: 13 Portions

1 tsp, Minor’s Chicken Base

1/2 cup, Yogurt, Greek Style, Light

1/4 cup each, Mayonnaise, Feta Cheese

1 tbsp each, Red wine vinegar, Black olives

1 tsp, Oregano, fresh, chopped

1/2 tsp, Lemon zest

1 lb, Chicken breast fillet, cooked, small dice

1/3 cup, Cucumber, raw, small dice

1/8 cup each, Green bell pepper, red onion, sun dried tomatoes, small dice

Chilled Zucchini Veloute Soup

Yield: 8 Portions

1.5 lb, Zucchini, diced

2 cups, Onions, sweet, raw, diced

1 fl oz, Extra virgin olive oil

Minor's Chicken Base, reconstituted in 18 oz water

1 tsp, Lemon juice, fresh

2 tbsp, Yogurt, plain, greek yogurt

1. Toss zucchini, onions and olive oil in a bowl. On a parchment paper lined sheet pan, roast at 365°F for 20 minutes, or until tender and not too browned. Refrigerate until cold.

2. Add vegetables, Chicken Base, lemon juice, and yogurt to a blender and purée until smooth. Serve chilled.