What’s a picnic or outdoor barbecue without deviled eggs? There’s something about a tray of lovely gold-and-white deviled eggs, nice and cold, that sums up “summer” with a glance.
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 Texas Rib Candy as you grill!)
12 boiled & peeled eggs
1/4 cup mayonnaise or Miracle Whip (My family prefers MW)
1/4 cup Texas Pepper Jelly – vary the flavors!
2 tbs. Dijon mustard (yellow mustard will work, too.)
Dash onion powder
Dash garlic powder
1/4 cup diced green onion
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. Add all the spices and condiments, 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.
With a spoon, begin to fill the egg whites. If you’ve got an icing bag, that makes a nice swirly effect.
When all the eggs are filled, sprinkle the diced green onions 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.