Willie Pete Deviled Eggs
Side Dish, Appetizer
You might be left with plenty of hard-boiled eggs after Easter, so here's a delicious and timeless classic with a twist. Murff's mom's famous deviled egg recipe is a family favorite and will surely become a staple in you too.
6 Large Eggs
¼ Cup Mayonnaise
1 tsp Yellow mMustard
¼ tsp Willie Pete Chicken Seasoning
- 16 oz jar Mezzetta Sliced Tamed Jalapeño peppers to use for 1 tsp juice from jar of peppers
6 of the slices Jalapeños diced into small pieces
12 of Jalapeño slices to top deviled eggs
- Add the eggs to a pot in a single layer, add water, and make sure the eggs are completely covered.
- Heat the eggs over high heat until the water begins to boil. Boil the eggs for one minute and then turn off the heat.
- Let the eggs sit in the hot water for 14 minutes then remove them from the pan and run them under cold water.
- Carefully crack the shells of the egg and remove the shell completely.
Slice each egg in half, lengthwise, and then remove the yolks. Move the yolks to a separate medium-sized bowl.
Place the egg whites on a serving tray.
Mash the yolks with a fork and then mix all ingredients in with egg yolks (except 12 slices).
Smash with the fork again to fully combine all the ingredients.
- Scoop the yolk filling into the hollow part of the egg whites. You can use a piping bag with a star tip to pipe the filling back inside if desired.
Sprinkle the eggs with a little extra of the Willie Pete Chicken Seasoning (if desired) and top with jalapeño slices.
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