Texas Eggs Recipes

TEXAS WOODPECKER EGGS

Steps:

• Preheat oven to 300 degrees.
• Lightly spray a large baking pan with cooking spray.
• Mix together the sausage (raw) and grated pepper Jack cheese.
• Add biscuit mix in, 1/2 cup at a time, until all is thoroughly mixed.
• This will make a very stiff dough, and should now be kneaded for about 3 minutes.
• Pinch off pieces of the dough, almost the size of the eggs, and flatten out the piece into a "pancake", about 1/4 inch thick.
• Place one boiled, peeled egg in the center of each "pancake" and roll the dough around each egg to cover it all the way around evenly.
• Seal any edges together with your fingers.
• Continue this until all of the eggs are covered in the dough.
• Place the box of Shake' N Bake into a large shallow dish.
• Crack the 3 additional raw eggs into a bowl; season with a pinch of salt and black pepper and beat.
• Roll each egg in the Shake' N Bake, then in the egg wash, and back again through the Shake 'N Bake.
• Lay each egg on the prepared baking sheet as it is done.
• Bake at 300 degrees for 30 minutes.
• The "Woodpecker Eggs" will seem soft to the touch when they first come out of the oven, but as they cool, they will "crust" nicely.

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.