Deviled eggs are a really good appetizer to bring to any get-together or party. Everyone loves them and these deviled eggs include a fiery kick! Yum!
Check out what my pals over at Jess Pryles had to say about this recipe:
“Texas is a bit of an enigma. Yeah, technically it was a part of the Confederacy, but it’s not really the South. It’s more like a Republic, a beacon of indepenent state pride holding it’s own as the largest contiguous state. However, when it’s convenient, Texans are happy to welcome some Southern traditions into the fold – like deviled eggs.”
I hope I can figure out the perfect time to cook hard boiled eggs because mine come out a bit rubbery with the grey spots. Do any of you have a secret trick you’d be willing to share in the comments?
Ingredients
12 hard boiled Eggland’s Best eggs peeled
1/2 C Kraft mayonnaise
1 Tbl Zane & Zack’s honey mustard (you can substitute your favorite honey mustard)
1/2 Tsp Tony Legner’s award winning CAT 5 Food Polish
1/4 Tsp McCormick black pepper
4 strips of Hormel bacon finely chopped
1 Tbl finely shredded sharp cheddar
1 Tbl finely shredded pepper jack
1 Tbl finely minced jalapeno pepper
2-3 fresh habaneros cut into rings
Instructions
Cut eggs in half lengthwise.
Carefully remove yolks into medium mixing bowl.
Place whites on serving tray rounded side down and set aside.
Mash yolks with a fork.
Add the mayo, mustard, CAT5, and pepper.
Beat with a hand mixer 1 to 2 minutes or until most lumps are gone.
Make sure to scrape down sides of bowl to fully incorporate all ingredients.
Fold in the bacon, cheddar, jack, and jalapenos.
Spoon yolk mixture into whites.
There should be enough of the yolk mixture for each half egg white to receive a heaping tablespoon.
Apply a habanero ring to the top of each half egg white.
Dust liberally with CAT 5.
Garnish with jalapenos and habaneros.
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Quick Tip: Serve these Deviled eggs at any party or get-together.
Thank you to Group Recipesfor this great recipe.
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