Hey everyone...hope y'all are having a great Saturday. I wanted to share my "Texas Style Deviled Eggs" with you in leu of "Cinco de' Mayo", weekend. Well for this Texas gal it's any weekend. I don't need to have a reason to make these yummy, deviled eggs They are a "staple" in my family during the Holiday's but would make a great dish for picknicks...potlucks etc. I do call them "Texas Deviled Eggs" due to the pickled jalapenos. I love pickled jalapenos...they are not as spicey and if you'd like you can just add some of the juice for a mild heat flavor. My grandson loves it when we make devilled eggs together. He loves these in the morning due to the ingredients they are kind of a "breakfast taco" without the tortilla. :-) Substitute any or the ingredients to your families' desires. Enjoy!
Blessed Cooking from My Home to Yours,
Cat
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Here's all you need...
(For a dozen deviled eggs)
* 6 eggs boiled and peeled (let cool)
* Cut eggs in half and remove yoke. Set halved eggs in platter.
* In a medium bowl...add following to yokes.
* 1/4 cup ranch dressing ( I use lite)
* 1/4 c grated cheddar cheese
* 14 c. Bacon Bits ;-)
* 1 Tb. mustard
* 1 tsp. white pepper
* 2 Tb. pickle relish
* 2 Tb. pickled jalapenos (or to taste)
Here's all you do...
* Mix the above ingredients until smooth. ( I use a potato smasher)
* Fill your egg halves as desired.
Garnish with more bacon bits on top. You can't go wrong with this step! :-)
Tip....if you'd like your filling a bit creamier just add in some pickle juice.
Refrigerate until ready to serve.
Tip...I place a few toothpicks at random before covering with saran wrap. Keeps the plastic from sticking to the eggs.
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~Sending you thanks and blessings from my home to yours