Entering the cooking contests at the fair is just a hoot, and it is fun to see the ideas of all the contestants. This year the theme for the Egg Competition was Anything Goes, so no restrictions as to what you did with eggs. Last year, contestants had to make egg salad. This year contestants entered quiche, breakfast casseroles, deviled eggs and more. I decided to do a deviled egg dish, using my Perfect Deviled Eggs recipe with some specific choices for base, heat, add-ins and add-ons.
DH says I have become addicted to sriracha sauce, and he may be right, LOL!! I prepared the eggs, mashed the yolks, and added the other ingredients.
My egg carrier has 16 slots, but the recipe makes 12 deviled eggs, so I filled the empty slots with fresh parsley from my garden for presentation.
Each egg was topped with a large cooked shrimp, then sprinkled with paprika and a bit of chipotle chili powder.
I got to the competition turn-in space in plenty of time.
There had been rain earlier in the afternoon, and that may have kept a few contestants from coming. There were 17 entries in the competition, mine is on the right in this photo, #7. More came in later.
Judging is done behind a wall of curtains, not for public view, and takes about an hour. So we walked around the fair a bit seeing a couple of bands, the Human Cannonball, and then loitered around the presentation stage looking at the egg displays. Fun fact questions – can you guess this one? How many eggs does the average person eat in a year?
Answer – 274!! You have to count all the things eggs are put in as well as those you eat for breakfast. Things like breads, cakes, chicken batter for frying, and more have eggs as an ingredient.
After an hour or so, the judges came out with the hostess for the presentation.
I was thrilled to get a third place for my eggs!! The first place lady did Italian Stuffed Eggs with ricotta instead of mayonnaise and topped with olives and Parmesan cheese. Second place was an Asparagus Quiche. They gave us aprons with Incredible Eggs embroidered at the top.
Then, last night was the NC Blueberry Council’s competition for the Blueberry Recipe Competition. I entered this competition last year and came home with a third. This year the rules again said that 50% of the score would be for Healthy, with 25% Taste and 25% Ease of Preparation. You’ve seen this basic recipe before on the blog during the Japanese Inspired February event. I used my Asian Broccoli Cabbage Salad recipe, with some blueberry modifications.
The dressing has blueberries in it, and I put fresh ones in the slaw. We got to the competition area in plenty of time. It was fun to see pictures running on the screen of winners and food from entries earlier in the week.
They took a really long time judging this one, what was supposed to take one hour took an hour and 45 minutes! Contestants were chatting for the last half of the wait time and we figured competition must be particularly stiff. But eventually, the judges and hostess came out to announce the winners. Third place then second, then, OMG!! My name was called for First Place!!!
It was such a thrill! If you’d like that recipe, download it here – Blueberry Broccoli Slaw
Have you ever entered a cooking contest?