Deviled Eggs for Your Barbecue Month Cookouts

Remembering that May is Barbecue Month, let’s talk about a side dish to go with that awesome barbecued meat!

Deviled eggs are always a hit, and Texas Pepper Jelly has already posted several delicious recipes for these delicious eggs. Here’s another one!

Ingredients for Deviled Eggs:

Pinapple habanero jelly in a jarThis 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
  • 1/4 cup Pineapple Habanero Pepper Jelly
  • 1/4 cup pineapple juice
  • 2 tbs. Dijon mustard (yellow mustard will work, too.)
  • Dash salt
  • Dash pepper
  • Dash onion powder
  • Dash garlic powder
  • Paprika

How to prepare Deviled Eggs:

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. We like to put fresh pineapple chunks in the middle of the serving tray and get the necessary pineapple juice for the eggs from what you can squeeze from the leftover pieces.

With a spoon, begin to fill the egg whites. If you’ve got an icing bag, that makes a nice swirly effect. You can also get a little creative by using a fork.

When all the eggs are filled, sprinkle the Paprika over the tops. Cover, and place in the refrigerator until it’s dinner time.

Hint – you can add a little pickle juice. Any kind of pickle juice works, and this adds a little more jolt to your eggs.

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