Put that ground venison to more creative use with these fluffy, buttery, savory venison kolaches.
Devilishly good eggs with the help of one simple ingredient…
Texas is a bit of an enigma. Yeah, technically it was a part of the Confederacy, but it’s not really the South. It’s more like a Republic, a beacon of indepenent state pride holding it’s own as the largest contiguous state. However, when it’s convenient, Texans are happy to welcome some Southern traditions into the fold – like deviled eggs.
[side note – this Longhorn is quite happy to let the South keep the SEC all to itself…]
Making classic deviled eggs isn’t difficult, but making them best-damn-deviled-eggs-ever is even easier, because all you have to do is add one magical ingredient into the mix… barbecue rub! I mean, rubs are already packed so full of flavor and spice combinations, a little sprinkle is all you need to give those eggs a mega-boost.
I like to use Meat Church’s Deez Nuts rub (insert giggling here), because it has a sweetness to it that works beautifully, but the pecan flavor also lends itself to my add-this-on-to-really-blow-your-eggy-mind topper – praline bacon. A couple chips of this incredible bacon sitting atop a prettily-piped yolk just made this your new favorite brunch dish. Yup, the mic done just got dropped, y’all.
Bacon Praline deviled eggs with BBQ rub
- 12 hard boiled eggs
- 2 tbsp mayonaisse
- 2 tbsp relish
- 1 tbsp mustard
- 1-2 tbsp BBQ rub
- Cut the eggs in half lengthwise and remove the yolks into a separate bowl.
- Mash the yolks with a fork, and if you want to pipe them at the end make sure you break them up quite finely.
- Stir in mayo, relish, mustard and BBQ rub.
- Spoon or pipe mix into empty halves and top with a chip of praline bacon.
- Pro tip: you can keep the eggs from sliding around on the plate by putting a little dab of filling underneath each one.
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