Jalapeno Dinosaur Eggs Recipes

HOW TO MAKE JALAPENO DEVILED EGGS RECIPE

Steps:

• Place eggs in heavy bottomed saucepan, one layer deep. Cover with water.
• Bring to a boil over medium heat. Boil for 11 minutes.
• Prepare a bowl of ice and water. Using a skimmer, remove eggs from pan and carefully plunge into cold water. Let eggs cool.
• Tap eggs gently in several places along ends and sides to loosen shells. Peel shells off under cold running water.
• Have a mixing bowl and deviled egg platter in place.
• Slice eggs lengthwise. Gently squeeze to loosen egg yolks - a spoon helps. Place in mixing bowl.
• Place egg whites on serving platter cover and refrigerate.
• Mash eggs with a fork until the consistency of coarse corn meal.
• Add all ingredients and mix thoroughly.
• To fill, use a spoon or fill a piping tube with no tip to "plop" yolk filling into whites.
• Slice jalapeno peppers into rings, removing seeds. (If you are sensitive, use gloves when working with jalapenos and don't touch your eyes or nose! Ouch!)
• Place rings on filled egg halves.
• Cover and refrigerate.

JALAPENO PICKLED EGGS

Steps:

• Put peeled eggs in a 2 1/2 quart jar.
• We used a clean leftover dill pickle jar.
• If you use more eggs you will need a bigger jar.
• Boil all ingredients (except eggs, of course) for 15 minutes.
• Pour hot mixture over eggs until eggs are covered.
• Add hot water to jar to fill if needed.
• Marinate in refrigerator for 1 week before using.
• The original recipe had a note that said for a stronger flavor, poke hole in the eggs with a toothpick before marinating.
• We didn't do that so I can't attest to it's results.

BACON WRAPPED ARMADILLO EGGS RECIPE

Steps:

• Remove the stem from the jalapeno peppers, then core them out.
• Mix together the cream cheese, chili powder, garlic, salt and pepper in a small bowl. Stuff each jalapeno with the cream cheese mixture.
• Form 1/4 of the Italian sausage around the entire outside of the stuffed jalapeno pepper. It will resemble an egg.
• Next, wrap each with 3 slices of bacon. Be sure to get the bacon wrapped all the way around. You can use toothpicks to affix them, if needed.
• Heat your grill to medium heat (about 400 degrees F.) and lightly oil the grates.
• Grill the armadillo eggs for 25-30 minutes, or until the bacon is crispy and the armadillo eggs are cooked through.
• Serve them up!

DINOSAUR EGGS

Steps:

• Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended.
• Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish.
• Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased.
• Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Drop 2 eggs into the hot oil and fry until brown, 3 to 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining 2 eggs.
• Cut the lengthwise and serve with mustard sauce.

JALAPEñO POPPER BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350˚F.
• In a large bowl, mix the eggs, heavy cream, 1/2 cup cheddar, salt and pepper together. Then pour the mixture in a greased 9x13" casserole dish.
• Drop the cubes of cream cheese evenly throughout the egg mixture. Thinly slice, or dice the jalapeño peppers and sprinkle them evenly over the top of the casserole.
• Bake for 35 minutes, then sprinkle the remaining cheddar cheese and bacon over the top of the casserole and then return to finish baking 10-20 minutes or until the center is just set and springs back when touched.
• Garnish as desired and serve warm. Enjoy!

JALAPENO DINOSAUR EGGS

Steps:

• divide sausage into 12 equal portions and shape into thin patties.
• mix cornmeal or bread crumbs with pepper, salt and cayenne pepper.
• slice jalapenos in half and remove most of the seeds and membranes.
• slice cheese into sticks that will fit in the jalapenos used.
• slice ham into strips that will wrap around cheese.
• place wrapped cheese into jalapeno cavity and reassemble halves.
• form sausage patties around stuffed jalapenos, covering completely.
• roll covered peppers in flour;.
• then egg wash;.
• then finish with seasoned crumb or cornmeal mixture.
• allow to dry on a platter for about 5 minutes.
• put oil in a large pot to a depth of about 1 1/2 inches.
• heat to 325 degrees.
• with a slotted spoon, lower covered peppers into hot oil.
• cooking a maximum of 4 peppers, brown until well browned.
• when browned, check with a chef's/digital thermometer (about 7-8 minutes).
• insert to a depth of about 1/4 inch, looking for a temperature of 175 degrees.
• allow to cool on absorbent towels, then slice across into 3/4 inch slices.
• arrange on serving platter or keep warm if serving later.
• serve with ranch or other favorite dipping sauce.