Weekdays 10am/9c
  • Showtimes
Share
Deviled Eggs Two Ways

Deviled Eggs Two Ways

Author of "The South's Best Butts," Matt Moore is making two sets of deviled eggs that are packed with flavor!
Ingredients for Texas Caviar Deviled Eggs
  • 12 large eggs
  • 1⁄3 cup fat-free Greek yogurt
  • 2 ounces 1⁄3-less-fat cream cheese
  • 3 tablespoons chopped roasted red bell pepper
  • 1 scallion, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced pickled jalapeño chile
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon Italian dressing mix
  • 1 teaspoon Dijon mustard
  • 1⁄8 teaspoon table salt
  • Canned black-eyed peas
  • Fresh cilantro leaves
Ingredients for "The Pig Skin" Deviled Eggs
  • 1 dozen hard-cooked eggs, peeled
  • ½ cup light mayonnaise
  • 1 tablespoon finely chopped scallion
  • 3 tablespoons sweet pickle relish
  • 2 tablespoons sour cream
  • 1 teaspoon spicy brown mustard
  • 1 teaspoon Sriracha chili sauce
  • 1⁄8 teaspoon table salt
  • Toppings: pickled okra slices, chopped pork crackling strips, chopped fresh parsley

Directions:
TEXAS CAVIAR DEVILED EGGS
Makes 2 dozen
Hands-on: 30 minutes
Total: 30 minutes


1. Place the eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to a depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover and remove from heat and let stand 10 minutes. Drain.

2. Place the eggs under cold running water until just cool enough to handle. Tap the eggs on the counter until cracks form; peel. Slice the eggs in half lengthwise, and carefully remove the yolks. Mash together the yolks, yogurt, and next 9 ingredients until smooth, using a fork. Spoon the yolk mixture into the egg white halves. Top with the black-eyed peas and the fresh cilantro leaves. Serve immediately or cover and chill 1 hour before serving.


“THE PIG SKIN” DEVILED EGGS
Makes 2 dozen
Hands-on: 30 minutes
Total: 1 hour, 30 minutes


1. Halve the eggs lengthwise, and carefully remove the yolks, keeping the egg whites intact.
2. Mash together the yolks, mayonnaise, and next 6 ingredients until smooth, using a fork.
3. Spoon the yolk mixture into the egg white halves. Top with the pickled okra slices, the chopped pork crackling strips, and parsley.
4. Cover and chill 1 hour before serving.


Recipe credit:
Excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Get more information about this episode >>

The Latest Recipes