TEXAS DEVILED EGGS
Make and share this Texas Deviled Eggs recipe from Food.com.
Provided by roscoe777
Categories Lunch/Snacks
Time 30m
Yield 24 each
Number Of Ingredients 8
Steps:
- Cook eggs in simmering water for 20 minutes, cool under running water.
- Peel and cut eggs in half lenghtwise, remove yolks and set whites aside.
- put still warm yolks into a plastic food storage bag with mayonnaise, mustard, pickle juice, worcestershire sauce and seasonings; squeeze bag to mash yolks and mix ingredients.
- refrigerate filling and eggs whites seperately. Fill egg whites just before service.
- sprinkle eggs with paprika before service.
TEXAS ARMADILLO EGGS
This is a wonderful appetizer. The flavors of Jalapeno, pork sausage, and cream cheese make mouths water. My family loves this, and begs for it on every holiday.
Provided by Chef GingerJ
Categories Peppers
Time 1h
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Cut off stems of jalapenos; using a knife and scooping action, remove all seeds and ridges. Rinse well; be sure you have all the seeds out!
- Combine sausage, egg, and bread crumbs in a bowl.
- Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
- Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
- Place on cookie sheet; bake in over at 350 degrees for 20-30 minutes. Let cool, cut in half across the middle. Makes 40 Jalapeno eggs.
- Serve with or without a salsa dip.
Nutrition Facts : Calories 139.5, Fat 10.7, SaturatedFat 4.7, Cholesterol 39.4, Sodium 588.6, Carbohydrate 5.2, Fiber 0.8, Sugar 0.8, Protein 5.5
GUACAMOLE DEVILED EGGS
This is originally from the food section of the Houston Chronicle. I tripled the recipe and took these to a Super Bowl party and had none to bring home!!Everyone raved about these and wanted the recipe, so I thought I'd share it on 'Zaar.
Provided by Leslie in Texas
Categories < 30 Mins
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggs in half; remove yokes to a mixing bowl.
- Mash yolks with a fork and add the guacamole, cilantro, and green onion.
- Season with salt, hot sauce, Worcestershire sauce, and mustard and mix well.
- Fill empty egg halves and chill until serving time.
- Sprinkle with paprika just before serving.
Nutrition Facts : Calories 79, Fat 5.3, SaturatedFat 1.6, Cholesterol 212, Sodium 368.9, Carbohydrate 1, Fiber 0.1, Sugar 0.7, Protein 6.3
CHICHARRONES EN SALSA VERDE
This is a typical plate at my house, my DH loves it. It is basically pork rinds, in a tomatillo sauce. Started making my own salsa, since the canned ones that I bought, weren't that good. This is how my Mom would make it, back home. If you don't have a "Carniceria" (store, specialized in meat cuts), buy the kind of pork rinds in a packet/bag.
Provided by La Marz
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To make the salsa, boil the tomatillos (without the papery husk), and jalapenos, until the jalapenos change color. Put all the tomatillos, and jalapenos in a blender, add some of the water that was used to boil them. Add the onion coarsely chopped, along with the cilantro, garlic salt and bouillon.
- To prevent minor burns, either use a clean washcloth instead of the top of the blender to cover, or if your blender top has the little attachment you can remove, remove it before you blend the hot ingredients. Blend everything.
- Chop the chicharrones to bite size, and reserve.
- Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
- Let everything simmer for some 15 minutes before serving.
- Serve hot, with refried beans and flour tortillas.
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5/5 (29)Calories 658 per servingCategory Appetizers
- Preheat your smoker to 250 degrees F. I used cherry wood for this recipe, but any other smoking hardwood would work (hickory, oak, maple, etc.)
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