by Texas Homesteader ~
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Everyone loves deviled eggs it seems. But add some pico de gallo and you’ve got deviled eggs with a KICK!

Recently during our annual family reunion, RancherMan declared the meal would be comprised only of finger foods. There would be smoked brisket sandwiches, chips/dips, veggie trays, stuffed bacon-wrapped jalapenos, fresh fruit trays, cheese/cracker trays and oh-so-much more!

Check out today’s Homestead Hack for ramping up the flavor of deviled eggs.

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Y’all know with our homestead hens we’re getting lots of eggs these days. Those hens of ours are certainly producing plenty. And I’d really like to put them to good use. 

Since it’s a finger-foods feast I planned to make deviled eggs to go with our no-utensils-required cuisine. But I didn’t want to make plain ole ordinary deviled eggs, oh no. This is RANCHFEST!  I wanted deviled eggs with a Texas KICK!

Making Deviled Eggs

I boiled up about a dozen eggs a day earlier and sat the cooled, cooked eggs in the fridge.

Then morning of RanchFest I peeled those eggs using my method for easier peeling for fresh boiled eggs. Then I cut them in half and scooped the yolks into a bowl.

 

Our Favorite Pico de Gallo Chopper

In the meantime RancherMan used our *manual pico-de-gallo maker to make up a batch of pico de gallo in minutes. (the secret is the shape of the blade on this model!)

He used a couple of roma tomatoes, half an onion, a clove of garlic, a fistful of cilantro and a squirt of lime juice.

DANG we love this pico-making thing!  We roughly cut tomatoes in half, onions in quarters & drop everything in, squeeze a lime for juice. Then we just give it a few spins and BOOM! Homemade Pico de Gallo in minutes!

He left the jalapeno out of this first batch so the ramped-up deviled eggs would be palatable to all guests regardless of their tolerance for spiciness. A few healthy dollops of this pico will go into my deviled egg filling. 

(Of course he made another batch & included the jalapeno for pico de gallo as it was MEANT to be! LOL)

Back to those deviled eggs. I mashed the cooked yolks in a bowl, stirred in a couple of healthy whoppin’ spoonfuls of pico de gallo until I liked the color. Then I seasoned with salt, pepper & paprika and added just enough homemade mayonnaise to bind it all together.

I scooped the filling into the hollowed eggs, sprinkled with a little paprika on top for contrasting color.

Identifying The Spicier Deviled Eggs

Although I left the milder deviled eggs that way after filling, I topped several of the deviled eggs containing the pico de gallo that included spicy chopped jalapeno with a thin slice of fresh jalapeno to properly identify the spicier ones for those who wanted a little kick!

Everyone loves deviled eggs and they’re always gobbled up at any gathering when I’ve brought them before. But THESE  deviled eggs were the hit of the party!!

Give it a try, it’s a delicious spicy twist on an old favorite!

~TxH~

Other Kitchen Hacks

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• Make Your Slow Cooker More Efficient
  
• Keep That Broccoli Fresh
  
• What Do The Dates On Food Packages Actually Mean?
• Heat-Free Way to Peel Tomatoes
• Peel A Whole Head Of Garlic Cloves In Seconds
  
• Easier Deviled Eggs – No Mess!
• MYO Crispy Taco Shells CHEAP
• Tame Kitchen Appliance Cords
  
• Expand Your Muffin Tin Capacity With Canning-Jar Rings
  
• How To Tell If Your Baking Powder Is Still Good
  Making Self-Rising Flour From All Purpose Flour
• Easily Opening Those Stubborn Jars
• Sauté & Freeze Onions For Kitchen Convenience
• Roasting Peppers Quickly On Gas Stove Top
• Our Endless Soap Dispenser Setup
• …and many MORE!

See All Homestead Hacks

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