Eggs are probably my absolute favorite thing to eat. They’re versatile, a wonderful vegetarian protein source, they’re packed full of vitamins and minerals that aren’t in many other food sources, and did I mention they taste delicious! Eggs can be used in baking as a binding agent. I have made 7UP cake before where you add a bottle of 7UP to a box of cake mix. While delicious, this cake is mighty crumbly because it lacks the egg to bind it all together. You can also use eggs to add breading onto oven fried chicken to help the breading stick to the meat. Eggs are also, as I mentioned, vegetarian friendly making them a great source for these individuals to pack in some protein.
Vitamin D, choline, selenium, biotin, vitamin B12, and phosphorus are just some of the many vitamins that can be found in an egg. But here’s the catch, most all of these vitamins are found in the yolk which most people avoid due to the high amounts of cholesterol. New research is showing that dietary cholesterol may not have as large of an impact on our blood cholesterol levels as we once thought. That’s not to say that everyone can go crazy with eating large amounts of cholesterol, because some individuals may be more sensitive to cholesterol than others. I personally believe that with all of the vitamins found in eggs, the benefits outweigh the risks, and most everyone can benefit from having one or two eggs three days a week.
Deviled eggs are one of my holiday favorites whether it’s Thanksgiving, Easter, or Christmas. Normally you sprinkle deviled eggs with a dash of paprika for a little bit of added color. Well I unfortunately did not plan ahead very well and did not think to grab paprika at the store, so instead of going back to the store, I decided to add a little Texas flare and sprinkle the tops of my eggs with a little bit of taco seasoning I had on hand! They turned out better than I could have hoped!
I hope everyone enjoys the recipe and has a very Merry Christmas!
Deviled Eggs with a Texas Twist
- 12 eggs
- 1/2 cup mayonnaise
- 1 1/2 tsp white wine vinegar
- 2 tsp yellow mustard
- 1/4 tsp salt
- 1/8 tsp pepper
- Taco seasoning for garnish
- In a saucepan, place eggs in a single layer on the bottom and fill with water until the water is about 1 1/2 inches above the eggs. Place on high heat until water begins to boil. Once water begins to boil, remove saucepan from heat and cover for 14 minutes. Rinse eggs under cold water for about 1 minute.
- Crack and shell eggs, then dry eggs with a towel. Cut eggs in half lengthwise, remove yolks, place yolks in a bowl, and place whites on a plate or serving dish.
- Add mayonnaise, white wine vinegar, yellow mustard, salt and pepper to the yolks and mash with a fork until combined.
- Distribute evenly into egg whites, sprinkle with taco seasoning, and chow down!