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.
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Miguel √Öngel Jimƒónez Torres
[email protected]I'm new to cooking and these were the first deviled eggs I've ever made. They turned out great! I followed the recipe exactly and they were delicious.
Alexandria Mcintyre
[email protected]These deviled eggs are the perfect appetizer for any occasion. They're easy to make and always a crowd-pleaser.
Marvin Griffin
[email protected]I'm not a big fan of deviled eggs, but I tried these and was pleasantly surprised. They were really good! The filling was creamy and flavorful, and the bacon and paprika added a nice touch.
M Rahman Rubel
[email protected]These were so good! I made them for a potluck and they were gone in minutes. Everyone loved them.
Zohaib Sarwar
[email protected]I've tried many deviled egg recipes over the years. This one is now my go-to. The combination of mayonnaise, mustard, and vinegar is perfect. And the addition of the cayenne pepper gives them a nice little kick.
Jessica Pookie
[email protected]Just made these for my family and they loved them! The filling was creamy and flavorful, and the bacon and paprika added a nice touch. Will definitely be making these again.
Alansha Purg
[email protected]These deviled eggs were a hit at my last party! I love the addition of the bacon and green onions. They really add a lot of flavor and texture. I also like that this recipe is so easy to make. I will definitely be making these again.