Cooking with Kate: Easter Potluck Recipes
It’s finally springtime and Easter is right around the corner! Both are wonderful reasons to round up friends and family for a potluck lunch. One of my favorite potluck dishes? Deviled eggs! What I don’t love? Peeling the boiled eggs to make deviled eggs! Here are some tips for foolproof peeling:
    • Use “aged” eggs! In older eggs, the outside membrane has started loosening from the shell which makes them easier to peel once cooked.
    • Boil the water first, and then add your eggs (gently!). The shock of the hot water causes the egg proteins to seize up and set more quickly away from the shell (and thus makes for easier peeling!)
    • Simmer the eggs for just 11-12 minutes. Overcooked eggs = dried out yolks and whites.
    • Give them a soak in an ice bath. PRO TIP: Gently crack the shells before adding the boiled eggs to the cold water. This will allow a little water to seep between the egg and shell before you peel them.
    • For stuffed eggs, chill completely (at least 2-3 hours) before slicing. Egg whites that are slightly warm will tear easily.

Cajun Deviled Eggs with Bacon

Deviled Eggs on a Platter

    • 1 dozen eggs, preferably not fresh
    • ½ teaspoon Dijon mustard
    • 2-3 tablespoons mayonnaise
    • 2-3 tablespoons sour cream
    • 1-2 teaspoons red wine vinegar
    • 2 tablespoons chives or green onion, minced
    • 3 ozs. cooked bacon pieces, finely chopped
    • 1 teaspoon Cajun or Creole seasoning
    • Salt and pepper, to taste
    • Smoked paprika, for garnish
Leftover hardboiled Easter eggs? Use them up in these top five recipes.
    • Boil eggs, using the tricks above, to hard cook.
    • Remove shells by peeling.
    • Chill at least 2 hours before cutting in half and removing the yolks.
    • Place the yolks in a medium bowl; add mustard, mayonnaise, sour cream, and red wine vinegar.
    • Use a fork or whisk to mash the yolks with the other ingredients. (Note: Depending on the size of your eggs, you might need to add more/less mayo and sour cream to get to a creamy consistency.)
    • Add chives or green onions, chopped bacon, Cajun or Creole seasoning, and salt and pepper, to taste. Mix well.
    • Spoon or pipe into egg white halves.
    • Sprinkle with smoked paprika.
    • Refrigerate at least 1 hour before serving.
 *Makes 24 deviled eggs

A mom and dad with two young daughters sitting down to an Easter meal outside. One of the girls is excitedly reaching to take the most beautiful Easter egg out of a basket on the table.

Stroll into spring with more potluck recipes from Kate!


    • 8 ozs. mayonnaise
    • 8 ozs. sour cream
    • 1 (8 ounce) package shredded sharp cheddar cheese
    • 12 ozs. sliced bacon, cooked, drained, and crumbled, divided
    • 4-5 green onions, finely sliced
    • ¼ teaspoon garlic powder
    • ½ teaspoon (or more) ground black pepper
    • 2 cups finely shredded lettuce
    • 1 cup cherry or grape tomatoes, cut in half
Check out these five recipes for Don't forget to check your weekly ad or the latest digital coupons for extra savings on the ingredients!
    • Set aside ½ cup crumbled bacon for top of dip.
    • In a medium bowl, combine mayonnaise, sour cream, shredded cheese, remaining crumbled bacon, green onions, garlic powder, and black pepper.
    • Mix until well combined, add more seasoning if desired.
    • Spread sour cream mixture onto a large serving platter or into a glass serving dish.
    • Sprinkle with shredded lettuce, tomatoes, and reserved crumbled bacon.
    • Refrigerate until ready to serve.
    • Serve with assorted crackers, pita chips, or bagel crisps.
*Makes 8-10 servings
Visit your local Brookshire Brothers for all your Easter needs!

View other recipes from Kate Rudasill, Coordinator for 1921 Catering by Brookshire Brothers.
Kate knows food. She grew up with the Southern tradition of good food with the hospitality to match.  A graduate of Texas A & M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate’s greatest joy is bringing people together over a scrumptious meal.
Create a Brunch Burger Fast Feast
Everybody loves brunch. Why? Any dish is acceptable! Everything from breakfast, lunch, and dinner can be served, and this Brunch Bacon and Egg Burger is no exception! Keep reading for extra savings on this phenomenal brunch dish.
For more fun brunch tips check out How to Brunch 101!
Bacon Brunch Burger with Bacon and Eggs
    • 1lb ground beef
    • 8 slices of bacon
    • 4 Fresh Harvest Hamburger Buns
    • 6 Fresh Harvest Eggs
    • 4 slices of Food Club Sliced Cheese
    • 1/2 cup sliced onions
    • 1 head of lettuce
    • 1 large tomato, sliced
    • Salt & pepper to taste
    • Cook the bacon on medium-high heat and be sure to drain them after they are done.
    • Combine the ground beef, salt, and pepper; form into four patties.
    • Cook the hamburger patties in the same pan as the bacon on medium-high heat until they are just slightly pink inside.
    • Right before they are finished cooking, add the cheese on top so that it melts.
    • Drain the pan.
    • Fry your eggs to your preference.
    • Finally, assemble your buger with the veggies to your liking!
* Serve with Food Club Snack Chips to finish your Fast Feast.

But wait, there's MORE!!  

We've prepared a feast of savings perfect to pair with this delicious dish—don't miss out!
Bacon Burger Fast Feast | Buy two get four free 
 Don't forget to view your weekly ad for more great deals! 

Fast Feast: Buy 2, Get 4 Free

April 3 through April 16, 2019

When you buy ANY value pack Ground Chuck (3.5lbs or more) and ANY one (1) package of 24 oz bacon, you can choose between 2-4 items FREE! The best part? You can mix and match your free items or get up to four of one kind free!
1 - Simply Done Ultra Designer Paper Plates (10 in 22 ct)
1 - Fresh Harvest Hamburger Buns (8 ct)
1 - Food Club Snack Chips (8-12.5 oz)
1 - Food Club Slice Cheese (8 oz)
Save fast and feast big TODAY—find a store near you.* Can't find one of these items? Talk to your local store director!
*Promotion is not available at the following stores: 
Cooking with Kate: All About Hatch
“Hatch” chile refers to several varieties of chile peppers grown in the Hatch Valley of New Mexico. The chile pepper plant is not native to the southwest, but thrives in the New Mexican environment with plenty of irrigation from the Rio Grande River. Although these peppers have been cultivated in New Mexico for more than 100 years, they’ve only become popular around Texas (and the U.S.) in the past 20 years or so.

Chile peppers are technically a fruit, although they are most often eaten as a vegetable due to their savory and spicy flavors. Roasting adds additional flavor to these fantastic peppers and makes cooking with them a snap. You can also freeze the roasted peppers so they can be used throughout the year. Hatch chiles are only available fresh during August and September, so pick some up, do a little roasting, and have fun cooking!
Hatch chile peppers aren’t the only produce in season right now! Find the greatest quality produce at the best value when you shop according to the season with our summer produce guide.

Fun Hatch Facts: 

  • One fresh medium-sized green chile has as much Vitamin C as six oranges.
  • Green chiles are also a great source of Vitamin A, Vitamin B, and fiber.
  • Capsaicinoids—the chemical that make chile peppers spicy—are used in muscle patches for sore and aching muscles, as well as pepper spray!
  • You might think that green and red chiles are different types of peppers, but they are in fact fruit of the same plant picked at different times. The red chile is the fully ripened version of the green chile.
  • These spicy peppers are finding their way into everything—sauces, breads, cheeses, even ice cream! Check your local store for all the available Hatch chile products.
For a brief refresher on the nutritional merits of other summer produce, check out the blog post “Summer Fruit: A Delicious Problem” by our local registered dietitian, Angela Larson!

How to: Roasted Hatch Chiles

Roast green chiles using one of the methods below:
  • Broiler: Preheat broiler on high. Place chiles on a baking sheet and place under the broiler for 6-10 minutes, turning often, until chile skins blacken and blister.
  • Charcoal or Gas Grill: Preheat grill and place chiles 4-6 inches from heat. Cook, turning often, until chile skins blacken and blister.
  • Gas Stove: Turn stove to high. Using tongs, hold chiles over flames, turning often, until skins blacken and blister.
Once chiles are roasted, place in a plastic or paper bag for about 10 minutes to steam. Wearing gloves, take the chiles out of the bag and remove the skins by rubbing gently. Use a sharp knife to cut pepper open and remove the stems, membranes, and seeds. Use chiles immediately or let cool completely, package in airtight freezer bags and place in the freezer until ready to use.
You can find other tips on storing produce and groceries in your fridge with these “Keepin’ it fresh” guidelines!

Hatch Chile Deviled Eggs

½ cup mayonnaise
2 teaspoons juice from a jar of sliced jalapeños
2 tablespoons fresh cilantro, minced
½ teaspoon oregano
salt and pepper
1 Hatch chile, roasted, skin and seeds removed, finely diced
8-12 hard-boiled eggs, cooled and peeled
paprika, for sprinkling
In a small bowl, mix the mayonnaise with jalapeño juice, cilantro, oregano, salt and pepper, to taste. Cut the peeled eggs in half lengthwise and remove the hard-boiled yolks. Add the yolks to the mayonnaise mixture and mash until smooth. Stir in the chopped green chiles. Spoon mixture into a plastic zipper bag and seal. Snip off one corner and pipe the mixture into the boiled egg whites. Alternately – use a spoon to fill the whites. Sprinkle with paprika and additional cilantro. Cover and chill for up to 2 hours before serving.

Roasted Hatch Chile and Peach Salsa

4 large peaches, skin on, small dice
2 cloves of garlic, minced
½ cup white onion, small dice
½ cup cilantro leaves, roughly chopped
¼ cup fresh lime juice
2-3 Hatch chiles, roasted, skin and seeds removed, diced
salt and pepper
Add all ingredients to a large bowl and toss to mix. Season with salt and pepper and extra lime juice, as needed. Store in the refrigerator in an airtight container. Makes 3-4 cups of salsa.
Enjoy with chips or serve over grilled fish, chicken, or pork chops.
That’s not all! You can find other produce-based, savory recipes on the Brookshire Brothers blog! Cool off with this  “Sweet & Spicy Strawberry Tomato Gazpacho with Citrus Goat Cheese” recipe or enjoy a garden-fresh meal with this “Fresh Summer Vegetable Sauté” recipe. 

View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.

Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.

Leftover Eggs No More

Grab our Top 5 recipes (courtesy of Betty Crocker) for leftover hard-boiled Easter eggs and enjoy new favorites from sandwiches to pasta salads!

Ham and Egg Salad Sandwiches
Uses 3 eggs

Get rid of more than just your leftover eggs with this recipe! Use up the uneaten ham, too.  Sprinkle in a little broccoli and chives for a new twist on a classic salad. Get the recipe here.

Eggs à la Goldenrod
Uses 4 eggs

This is a classic you won't want to miss! Find the tried and trued 1950's recipe here.

Grilled Honey Mustard Chicken Salad
Uses 3 eggs

Eggs go great in any salad, but what we love more is that this quick and easy salad can be finished in a matter of minutes...all with ingredients you already have in your kitchen! Try the recipe out here.

Blue Cheese Deviled Dogs
Uses 4 eggs

This unexpected, but totally delicious treat will have you wishing for more leftover eggs! Check out the gourmet recipe here.

Cobb Salad Wraps
Uses 1 egg

Go for this cobb salad with a twist. Make this fun and easy recipe for your next lunch! Read more on this recipe here.

Have fun with these recipes and don't stress about a full refrigerator of leftovers! You'll work through these dishes sooner than you think.


Brookshire Brothers Weighs in on Eggs

Egg production has been a hot button in the food industry recently.  Some companies throughout the egg supply chain have made public announcements about working toward ‘cage-free’ egg production.  Brookshire Brothers joins with other retailers in promoting an industry-wide evolution toward more cage-free egg production.

Jerry Johnson, President and CEO of the Lufkin, Texas-based grocery chain, stated, “The industry is moving in the direction of ‘cage-free’ egg production, and we have been moving with it. A goal of 2025 has been used by most as a target, but wouldn’t it be great to beat that? We must however, first ensure that there is a safe, adequate and affordable supply of eggs for our customers.”  

Mr. Johnson also stressed, “The current production of ‘cage-free’ eggs is not sufficient to satisfy consumer demand at an affordable price. These are issues the industry must work through.”  Currently, most Brookshire Brothers stores throughout Texas and Louisiana offer several brands of cage-free eggs and egg substitutes for its customers who prefer them.

The Brookshire Brothers CEO also added,  “In addition, current food subsidy programs do not provide reimbursement for the expense of ‘cage free’ eggs. Cooperation from state and governmental agencies that handle these programs will be necessary so that all of our customers have access to these products.”

In closing, Mr. Johnson states,  “We look forward to working with all parties in a reasoned and rational way toward a common goal.”

Founded in 1921, Brookshire Brothers is 100% employee-owned. Its assets include 111 retail outlets incorporating grocery stores, convenience stores, as well as free standing pharmacy, tobacco and petro locations. Its market stretches east to Lake Charles, Louisiana, west to Canyon Lake, Texas, north to Whitesboro, Texas, and south to Ganado, Texas.  For more information about Brookshire Brothers and its family of brands please visit

How to Dye Eggs

Take the easy route with egg dye kits, or the natural way with what's in your kitchen.

Decorating eggs can be lots of fun. Invite friends over for an artful adventure. Take the easy route with egg dye kits or the natural way with what's in your kitchen. Kids will not only have fun, they'll learn lots with these great Easter egg coloring ideas.

Dye Eggs With What's in Your Kitchen: Food Coloring

For beautiful, natural, homemade colors you can dye eggs with food coloring, add foods you may already have to the cold water before cooking eggs. Experiment with onion skins, cut-up beets, spinach, tomato paste, coffee, tea, spices like turmeric or sugar-free gelatin. Wrap string around eggs to create fun patterns. To keep mess to a minimum, spread a plastic tablecloth and let the creativity begin.

Egg Storage

  • Store hard-cooked eggs in egg cartons in the refrigerator if you don’t color them immediately.
  • Hard-cooked eggs in the shell will keep safely up to 1 week.

Important Safety Tips

  • Eggs should not be left out of the refrigerator for more than two hours without risking food poisoning. If you plan to display decorated eggs longer than two hours outside the refrigerator, do not eat them. Cook and refrigerate extra eggs for eating, and throw out hard-cooked eggs used for decoration. Store hard-cooked eggs in egg cartons in the refrigerator if you don’t color them immediately.
  • Cracked eggs should be thrown away.
  • Use only food coloring or food-grade dyes made especially for egg dyeing, not craft dyes and paints.
  • For more information on handling eggs safely, check out the USDA Food Safety and Inspection Service's Web site at