Texas Deviled Eggs


by Melissa Jones


Posted on March 27, 2013 at 1:45 PM


Texas Deviled Eggs
    12 Eggs
    1/4C Mayo
    1 T Creole Mustard
    8 Slices Bacon, cooked & crumbled
    1/2 Sweet Onion, minced 
    1/2 Jalapeno, Seeded & minced 
    1 t Adobo Sauce(from can of chipotles)
    1 t Parsley, chopped
    1/2 Lemon, Juiced
    Kosher Salt & Black Pepper to taste
    2 Green Onions, sliced thin
Boil Eggs for 12 minutes in salted water, drain, and cool in ice water. 
Once Cool, Carefully Peel eggs, Split lengthwise and remove & reserve yolks, setting "empty" whites aside.
Sauté Onions & Jalapeno in 2 t reserved bacon grease until lightly caramelized, set aside.
With a fork or whisk, break up yolks and add in mustard, mayo, onion/pepper mix, 1/2 the crumbled bacon, adobo sauce and the parsley.
Taste yolk mixture, seasoning with salt, pepper and lemon juice to taste.
Using a piping bag or re-sealable kitchen bag with a corner cut out, pipe filling into whites.
Top with a sprinkle of remaining crumbled bacon and green onions.