Best Texas Lizard Eggs Recipes

TEXAS DEVILED EGGS

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.

TEXAS ARMADILLO EGGS

Steps:

• Cut off stems of jalapenos; using a knife and scooping action, remove all seeds and ridges. Rinse well; be sure you have all the seeds out!
• Combine sausage, egg, and bread crumbs in a bowl.
• Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
• Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
• Place on cookie sheet; bake in over at 350 degrees for 20-30 minutes. Let cool, cut in half across the middle. Makes 40 Jalapeno eggs.
• Serve with or without a salsa dip.

GUACAMOLE DEVILED EGGS

Steps:

• Slice eggs in half; remove yokes to a mixing bowl.
• Mash yolks with a fork and add the guacamole, cilantro, and green onion.
• Season with salt, hot sauce, Worcestershire sauce, and mustard and mix well.
• Fill empty egg halves and chill until serving time.
• Sprinkle with paprika just before serving.

CHICHARRONES EN SALSA VERDE

Steps:

• To make the salsa, boil the tomatillos (without the papery husk), and jalapenos, until the jalapenos change color. Put all the tomatillos, and jalapenos in a blender, add some of the water that was used to boil them. Add the onion coarsely chopped, along with the cilantro, garlic salt and bouillon.
• To prevent minor burns, either use a clean washcloth instead of the top of the blender to cover, or if your blender top has the little attachment you can remove, remove it before you blend the hot ingredients. Blend everything.
• Chop the chicharrones to bite size, and reserve.
• Heat up some oil in a large skillet, add the salsa, and bring it to a boil, before adding the chicharrones.
• Let everything simmer for some 15 minutes before serving.
• Serve hot, with refried beans and flour tortillas.