Valerie’s Texas Deviled Eggs
These are Valerie’s home recipe – the recipe is a little generalized because that’s the easiest way to make them – taste 100%.
Valerie’s Texas Deviled Eggs
Ingredients
- Desired amount of boiled eggs
- Mayonnaise
- Dijon mustard or regular mustard
- Kosher Salt
- Fresh Ground Pepper
- Smoked Paprika
- Chicken Rub or favorite Seasoning Salt
- Jarred pickled sliced jalapenos
Instructions
- Place the desired amount of eggs in appropriate size pot and cover with water until tops of eggs are completely submerged.
- Bring just to a boil, remove from heat, cover and let rest for 12 minutes.
- Prepare an ice bath.
- When time is up on the eggs, drain and rinse with cold tap water for a minute, then place the eggs in the ice bath where they are completely submerged and allow to sit for several minutes or place in the fridge until ready to peel and prepare.
- (This can be done a day ahead.) The ice bath will prevent the green rim around the yoke.
- Peel eggs and slice in half and place on egg tray, removing the egg yolks and placing them in a bowl.
- Using a fork, smash the egg yolks until they are powdery and without large chunks.
- Add enough mayonnaise to the egg yolks to get the consistency you like, then the mustard.
- For a dozen eggs I use about ¾ cup mayo and 1 tablespoon Dijon mustard.
- However, this is a guesstimate because it depends on how large the eggs are etc so at times you may need more or less mayo.
- Add your seasonings amount based on your taste.
- I never measure this, just base it on my family’s preference.
- Drain the pickled jalapenos on paper towels.
- Fill about a tablespoon of yolk mixture per egg half, dividing evenly.
- Dust the tops with paprika and add a sliced jalapeno on top. I usually use mild jalapenos.
Notes
Tips: Older eggs will peel more easily than very fresh eggs. You can also add a bit of dill or sweet pickle relish to the egg yolk mixture. I sometimes use mild diced pickled jalapenos to the egg mixture and then top with a jalapeno slice.