Paula Deen son cooks super meal on a shoestring

Savannah, Ga. native Bobby Deen. Bobby hails from a food loving-family - his mother is Paula Deen, the famed Southern chef.

Bobby and his older brother and partner, Jamie, have two best-selling cookbooks, an acclaimed show on the Food Network, "Road Tasted," and manage their mother's ever-growing line of food products.

This weekend, the Deen brothers are at the Food Network's Food and Wine Festival.

And Bobby accepted the "Chef on a Shoestring" challenge of "The Early Show on Saturday Morning."

He tried to make a mouthwatering three-course meal for four on our meager $40 budget.

Bobby was also automatically entered in our "How Low Can You Go?" competition, in which the "Shoestring" chef with the lowest ingredients cost will be invited back to whip up the feast for our year-end holiday extravaganza - and spend as much as he or she wants!

Enjoy all our "Early Show" recipes!

MENU

  • Deviled Eggs
  • Pulled BBQ Chicken Sandwiches
  • Light Lemon Bars

RECIPES

Lighter Traditional Southern Deviled Eggs

Ingredients

  • 12 large eggs
  • 6 tablespoons reduced-calorie mayonnaise
  • 11/2 tablespoons sweet pickle relish
  • 2 teaspoons Dijon mustard
  • 1/4 - 1/2 teaspoon paprika
  • Chopped pimentos (optional)
  • Sweet gherkin pickles (optional)

Directions

Place the eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover, and let stand 15 minutes. Drain; run under cold running water.

Peel the eggs and halve lengthwise. Remove the yolks. Press 6 of the yolks through a sieve into a small bowl. Reserve the remaining yolks for another use. Stir in the mayonnaise, relish, mustard, and spice blend until well mixed. Spoon the mixture into the egg white halves. Place the eggs on a plate, cover loosely with plastic wrap, and chill until ready to serve. Garnish with the pimientos and serve with the pickles on the side, if using.

Test Kitchen Tip

Store the remaining cooked egg yolks covered in the refrigerator for up to 3 days. Use them to sprinkle on fresh steamed asparagus or other vegetables, or in salads.

  • Servings: 12
  • Prep Time: 20 min
  • Cook Time: 15 min
  • Difficulty: Easy

For Bobby's Pulled BBQ Chicken Sandwich and dessert recipes, go to Page 2.

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