But not just any deviled eggs, these have ALL the flavors of a TEX MEX Omelette all rolled together in one perfect bite! Chorizo spicy sausage, onions, peppers, seasonings... Even the parmesan cheese (Made into a crisp for an extra bit of crunch texture)
And perfect it is, these are, hands down my very favorite Deviled eggs in the whole world. They have such a beautiful presentation. I do a quick pickle on the red onions and green peppers to bring out that perfect bright color (and an even more accent of additional flavors).
The combination of spicy chorizo, tangy pickled vegetables, Nutty crunchy Parmesan Cheese all mixed with the creamy Deviled Egg Goo is... Perfect!
These could be the most complicated Deviled Eggs. You need to make the crisps, you need to pickle the vegetables, brown the sausage and then start on the eggs. But, each step is simple when you take the separate steps.
Seemingly complicated, but in fact EASY!
And once you have that beautiful presentation, combined with that one perfect bite of flavor; you have an amazing Pass a plate dish. Perfect to take to any PotLuck. family get together, neighborhood event or Church Social. These will indeed be the envy of any party! The Ooohs and Aaahs will indeed make the extra work worth it!
Tex Mex Omelette
- 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers). Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
- 1/4 Pound Chorizo Sausage, Cooked and drained of rendered fat. Broken up into small pieces.
- For the Parmesan Crisp
1- (5 Ounce) wedge of Parmesan (or Asiago) Cheese, freshly grated, small size pieces
- For the Pickled Peppers and Onions
1/2 Red onion, Minced
- 1/2 Green pepper, seeds and white membrane removed, minced
- Optional, 1 Jalapeno Pepper, seeds and white membrane removed, minced
- Juice and Zest of 1 Lime
- 2 TBS Sugar
- 1/4 Cup White Vinegar
- For the Deviled Egg Goo
4 TBS Mayonnaise (More or Less as needed)
- 2 TBS Yellow Mustard
- 1 TBS Pickle Relish
- 1 tsp (to taste) Taco Seasoning
- Pinch each Salt and Pepper
- FIRST, MAKE THE Pickled Onions and Peppers...
In a medium mixing bowl add the small minced Red Onion, Green Pepper and optional Jalapeno with the zest and juice of 1 Lime. Mix thoroughly making sure the lime juice gets to all pieces.
- Add the Sugar and work the vegetables with your fingers, gently rubbing in the sugar into the lime wet minced vegetables.
- Add the Vinegar, swirl to mix. Cover and set aside while you make the remaining elements.
- NEXT, Make the Parmesan Crisps...
Preheat oven to 400 degrees.
- NOW FOR THE EGGS...
Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
- Use a fork to mash the yolks and mix in the Mayo, Mustard, Taco Seasoning,Pickle Relish, Salt, Pepper.. Mix until completely smooth (I prefer to use a food processor). Take a look at the consistency. If the mix is too grainy, thick, add additional mayonnaise to thin the mix. Add carefully, too much mayo and the mix is too thin to hold the shape when piped.
- Taste the mix, add additional spices as you like.
- Place the yolk mixture into a piping bag with a large star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. Leave about 1/4th of the egg cavity empty. This is where you add the Sausage and Minced Pickled Vegetables.
- Arrange the eggs on a serving dish. Add the garnish of the Parmesan Crisp, Chorizo Sausage and Pickled Red Onions and Peppers ... you could even add a sprinkling additional Minced Vegetables around the edges to add even more color..
- Best to serve chilled. ..and of course, ENJOY!