Traditional Deviled Eggs Turned Texas Style
What’s a picnic, family get-together, holiday meal, or outdoor barbecue without deviled eggs?
There is just something about a tray of lovely gold-and-white deviled eggs.
With just a glance, the little appetizers kind of sum up summer all on their own! They are usually nice and cold. And definitely easy to pop in your mouth whole. In fact, it is almost impossible to walk past a tray full of them without taking one.
The great thing is, you don’t have to wait till summer to make them. Family and friends appreciate them at any meal, especially around the holidays!
This recipe for Texas Style Deviled Eggs will be the hit of your next family meal – after the meat, of course. (Especially if you are using Texas Rib Candy as you grill!)
How to make our deviled eggs?
Our recipe for deviled eggs isn’t much different from most. Well, except for that habanero kick we add to them by using our Pomegranate Cranberry Habanero Rib Candy™. This is also what makes them Texas-style.
While this recipe may not seem like the traditional one your mom makes (mom always makes the best deviled eggs), this method still provides the same great texture and flavor you know and love. Ours just comes with a little bonus flavor. After all, we are a Texas company and we bring the Texas heat in our habanero products. We digress…
Back to your question.
You can find the full recipe and directions on how to make our delicious spicy deviled eggs below. Note that you will need to have a bottle of Rib Candy to make our version.
The ingredients we use include eggs, mayonnaise (or Miracle Whip), Dijon mustard, Craig’s All-Purpose Seasoning, and our Rib Candy. We also include a small amount of diced green onions and paprika for a finish. You can use chives in place of the green onions if you want. These items help give your dish that final pop of color.
How to make our deviled eggs with relish?
Our simple recipe doesn’t include relish, but if you desire to add it please do.
We enjoy the vinegar taste of the relish in our spicy deviled eggs sometimes, too. However, we actually just add the juice. (Either from a jar of pickles or from the relish.) This allows the filling to not have the chucks of relish, but the great tangy flavor of it!
As an indicator to our guests that we added relish or pickle juice, we put a snip of fresh dill as the finishing touch. We place it on the egg yolk mixture portion of the delicious snack.
By the way, any kind of pickle juice works. A tsp of apple cider vinegar works, too. These options add a little more jolt to your deviled eggs.
How long can you store deviled eggs in the fridge?
Since you want the freshest deviled eggs when you serve them, make them the day of.
Yes, you can make them a day in advance. If you make them more than 2 days in advance they are going to start losing their freshness. And they won’t look nearly as tasty as they do fresh.
If you decide to make them the day before your event, remember storing them for longer than four days is probably not a good idea. According to USDA and the Pioneer Woman 4 days is about as far as you want to let them sit in the fridge. So be mindful of your time when making your next batch of deviled eggs.
Deviled Eggs - Texas Style
This recipe for Texas Style Deviled Eggs will be the hit of your next outdoor meal – after the meat, of course. (Especially if you are using Texas Rib Candy as you grill!)
Equipment
- Large pot
- Medium mixing bowl
- Silicone spatula
- fork
- cake decorating bag and tip
- Plastic wrap
- Chef knife
- Cutting board
Ingredients
- 12 eggs Boiled and peeled
- ¼ cup Mayonnaise or Miracle Whip
- ⅛ cup Texas Pepper Jelly Pomegranate Cranberry Rib Candy or flavor of your choice
- 2 tbsp Dijon Mustard Yellow is also useable
- ⅛ tsp Craig's All-Purpose Seasoning
- ¼ cup green onion Diced
- dash paprika
Instructions
- Place eggs in a large pot for boiling. Cover with water. Be sure the eggs are covered entirely with water.
- Bring the pot with the eggs to a boil on high heat.
- Once you bring them to a boil remove them from the heat, cover, and let them rest for about 12-15 minutes.
- Rinse with cold water and peel. Sometimes peeling under running water makes the shells come off easier.
- Slice each boiled egg in half lengthwise. Remove the yolks and place them in a medium mixing bowl.
- Arrange the egg whites on a decorative tray or a tray made especially for deviled eggs.
- With a fork, mash up the yolks until they resemble a yellow powder.
- Add the Craig's All-Purpose Seasoning, mayo, and mustard. Stir together with the fork.
- Add the Rib Candy a little at a time, until you've reached a good "filling" consistency. You can add more rib candy if you want a thinner consistency. The flavor of Rib Candy you choose, can make the amount you use vary.
- Layout a piece of plastic wrap on the counter. Use the spatula to scrape the yolk mixture onto the wrap...almost up to one edge. Now wrap the mixture up like swaddling a baby and slide the wrapped up mixture into your cake decorating bag open end first. Be sure your preferred decorating tip is already attached to the bag. A star-shaped tip will give you a nice swirled effect.
- *** If you don't have decorating bags or want to do a quicker method, just put the egg yolk mixture into a ziplock bag. Push the air out and tightly seal! Cut a small hole on one of the bottom corners, by snipping off the corner removing a small triangle piece. The smaller you cut it the better for the first egg. This way you can adjust it to the size by recutting if necessary. ***
- Fill each egg with the mixture. Be sure not to over-fill. You don't want to run out of filling. You can always go back and add more to the eggs that look like they don't have enough filling.
- When all the eggs are filled, sprinkle the diced green onions over the tops. Cover, and place in the refrigerator until it’s time to serve.
- Just before serving add the paprika for additional color and taste. Shake a small amount on top of each deviled egg.
Notes
The nutritional values are based on an outside independent nutrition recipe analyzer tool through verywellfit.com
Nutrition
Sodium: 129mgCalcium: 28mgVitamin C: 1mgVitamin A: 263IUSugar: 2gFiber: 1gPotassium: 71mgCholesterol: 166mgCalories: 105kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 8gProtein: 6gCarbohydrates: 3gIron: 1mg
Tried this recipe?Let us know how it was!