South Of The Border Deviled Eggs Recipes

CLASSIC SOUTHERN DEVILED EGGS

Steps:

• Remove egg yolks and place into a mixing bowl. Set whites aside. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork.
• Place mixture into a small resealable zip-top bag and snip the end off one of the corners. Pipe mixture into the egg whites. Sprinkle tops with more black pepper and cayenne. Chill until ready to serve.

SOUTH OF THE BORDER DEVILED EGGS

Steps:

• Slice eggs in half and remove yolks.
• Mash the eggs and avocado together.
• Add in the onions, pickle juice, mayonnaise and dressing mix; stir until blended.
• Spoon this mixture into the egg halves.
• Sprinkli with chili powder.
• Cover and chill at least 1 hour.
• Garnish with a dollop of salsa before serving.

LEMON CAPER DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
• Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

SOUTH-OF-THE-BORDER SCRAMBLED EGGS

Steps:

• Lightly beat eggs with milk; add tortilla chips. Let stand for 15 minutes. In a large skillet, saute ham, onion and green pepper in butter. Add egg mixture and cook over medium heat, stirring occasionally, until eggs are set. Remove from the heat; gently stir in cheese and tomato. Serve in the skillet or transfer to a warm serving platter. Top with sour cream and taco sauce.

CHICKEN - SOUTH OF THE BORDER

Steps:

• Pound chicken breast halves to 1/2 inch thickness.
• Combine flour and seasonings in a medium bwl.
• Lightly beat eggs.
• Measure cornmeal into a shallow bowl.
• Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge.
• Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden.
• Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices.
• Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.