spicy devilled eggs 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 salt
Dash pepper
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.

Stand back.

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.