Texas Hold’em Deviled Eggs will put a hike in your step.
Texas is famous for their sweet Gulf shrimp and that Tex-Mex persona.
All that leads you to have Texas gulf shrimp, bacon and “candy” jalapeños somewhere on that deviled egg.
Texas Hold’em Deviled Eggs just wouldn’t be without a little Whoop Ass spice.
Check out the different spice combination in this Whoop Ass by the Teeny Tiny Spice Company. The best blended spices ever!
Start with Deviled Eggs My Way and proceed to hook up with that cowboy taste and showdown on your next picnic or buffet, that’s a five out of seven egg -a – licious throw down.
Serves 12-24
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Ingredients
Equipment
Ingredients
Chef Gerrie's Notes
Texas Hold'em Deviled Eggs will put a hike in your step.Texas is famous for their sweet Gulf shrimp and that Tex-Mex persona.All that leads you to have Texas gulf shrimp, bacon and "candy" jalapeños somewhere on that deviled egg.Texas Hold'em Deviled Eggs just wouldn't be without a little Whoop Ass spice.
Instructions
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Hard boil your 12 eggs
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Boil up shrimp with crab/shrimp boil. Chill and reserve for garnish.
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Chill in ice water a soon as you can transfer (Handle) them, then carefully peel them.
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Cook Bacon until crisp, but not burnt! (I usually cook the bacon on a rack over a sheet pan lined with aluminum foil at 350º F for 20-30 minutes). This keeps the bacon from cooking in the grease, thus crispier bacon.
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Pat dry and slice in half, reserving yolks to be put into food processor.
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Process yolks first, then add cream cheese, mayo, Whoop Ass, mustard, rice vinegar, and salt & pepper. Taste and adjust seasonings with salt and pepper.
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Load tip into pastry bag and fill with the egg-a-licious filling.
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Garnish with shrimp using the tweezers, follow with candied jalapeños, bacon, and cilantro leaves.
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