Best Tex Mex Spicy Deviled Eggs Recipe – Must Love Home (2024)

FAQs

Best Tex Mex Spicy Deviled Eggs Recipe – Must Love Home? ›

Using a fork, mash the egg yolks. Stir in the mayonnaise, mustard and salt, mixing until smooth. Add the cilantro and jalapeno, stirring until well blended. Transfer the yolk mixture into a plastic pastry bag or food storage bag with a hole cut into one corner and pipe the yolk mixture into the egg white halves.

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

The paprika will determine the depth of flavor of each bite. You can garnish with any kind (hot or sweet Hungarian, or hot or sweet smoked), but the better the quality, the more complex the flavor.

Why is vinegar added to deviled eggs? Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich. It's not necessary, but it does add a layer of complexity and contrast to the creamy filling.

Be sure to add something acidic and spicy to your filling to balance out the richness of the yolks and mayonnaise. Dijon mustard, vinegar, hot sauce, and pickle relish are all good options.

With eggs, especially spicy and zesty eggs made with mustard, pepper, or other ingredients like paprika stuffed into the empty yolk cavity of half an egg, they are called “deviled,” though in some places they're also referred to as stuffed eggs, dressed eggs, or even Russian eggs.

For National Deviled Egg Day, we're taking it back to Ancient Rome…. where serving deviled eggs was often referred to as “ab ova usque ad mala.”

If we rewind time, we find deviled eggs in ancient Rome, where boiled eggs flavored with spicy sauces were so commonly served as an appetizer that a Roman saying, “ab ovo usque ad mala,” meaning “from egg to apples,” referred to the expected bookends of a meal.

Instead, I put them into a big pot of cold water and bring them just to a boil. I cover the pan and take it off the heat. I let the eggs sit in the hot water for 8 minutes, then I take the eggs out of the hot water and plunge them into ice water to stop the cooking. Once they are cool, I peel them.

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

What to use instead of mustard in deviled eggs? ›

Remove from heat when eggs are clumpy, but soft. Season with freshly ground black pepper and garnish with a sprinkling of chopped chives.

Angel eggs are simply another term for the classic deviled egg. It's the same creamy yolk filling in the center of an egg-white that we've enjoyed for years. In this recipe, I make the filling with Greek yogurt instead of mayonnaise.

Easy Deviled Egg Procedure! Put cooked egg yolks in a zip lock bag. Seal and Mash, then add the rest of your ingredients, mix thoroughly. Cut the corner of the bag, squeeze mixture into egg.

Putting them in mini muffin tins is another solution. I don't have a mini muffin tin. Another solution is slicing the hard-boiled eggs in half as they stand up instead of as they lay down. Then you make the deviled eggs as usual and transport them in an egg carton.

Shelf Life of Hard-Cooked and Deviled Eggs

According to the USDA, hard-cooked eggs of any kind—whether left in their shells or peeled—can be stored in the refrigerator for up to 7 days. Deviled eggs are best consumed within 4 days, provided they've been refrigerated promptly and stored properly.