20 May Texas-Style Deviled Eggs for Barbecue Month!
Deviled eggs are always a hit, and Texas Pepper Jelly has already posted several delicious recipes for these delicious eggs. Here’s another one!
This recipe for Texas Style Deviled Eggs will be the hit of your outdoor meal – after the meat, of course. (Especially if you are using Craig’s BBQ Sauce or Texas Rib Candy as you grill!) (Or both!)
12 boiled & peeled eggs
1/4 cup mayonnaise or Miracle Whip (My family prefers MW)
1/4 cup Pineapple Habanero Pepper Jelly
1/4 cup pineapple juice
2 tbs. Dijon mustard (yellow mustard will work, too.)
Dash onion powder
Dash garlic powder
What to do:
Slice each boiled egg in half, put all the yolks in a bowl and arrange the whites on a tray.
With a whisk, stir the yolks until you’ve got what looks like powder in your bowl. Get all the lumps out. Add all the spices and condiments, except for the Paprika, and begin to add your sauces a little at a time, until you’ve got a good “filling” consistency. You might need to add a little more pepper jelly, or you might not need the full 1/4 cup. It varies. I always put fresh pineapple chunks in the middle of the serving tray and get the necessary pineapple juice for the eggs from what drips off my hands as I cut it up. Oh hush. It’s no worse than kneading bread.
With a spoon, begin to fill the egg whites. If you’ve got an icing bag, that makes a nice swirly effect. I just use a fork, myself.
When all the eggs are filled, sprinkle the Paprika over the tops. Cover, and place in the refrigerator until it’s dinner time.
P.S. Sometimes, I add a little pickle juice. Any kind of pickle juice works, and this adds a little more jolt to your eggs.
P.P.S. As you can see from the picture, not everybody here likes Paprika. You might have to leave a few eggs un-sprinkled, too. Easy fix.