Armadillo eggs and a Jalapeno Egg Salad... Read below for the recipes
Everyone in the Lone Star State is familiar with the jalapeno pepper. Many people grow their own. Some prefer pickled jalapenos to fresh as a garnish or just to add a kick. I like cooking with them for their distinctive pepper flavor and to add heat. I have fried, grilled, roasted, and even stewed jalapenos. Jalapenos can be served any time of day in many dishes and even drinks. Yet, I still get asked what to do with these peppers when people get overloaded with a healthy crop.
“Jalapenos can be served any time of day in many dishes and even drinks. ”
While I have too many recipes with jalapenos to share in one article, I thought I would share a couple of recipes that just scream “Texas”. Many people stuff jalapenos for the grill. And you can stuff them and wrap them in many things. I have recently fallen in love with Grilled Armadillo Eggs. Armadillo Egg recipes vary across the board. Some are wrapped in breakfast sausage and some are wrapped in bacon or a combination of both. Some recipes bread and fry or bake the eggs. However, my approach starts with roasted jalapeno, halved and seeded, filled with cream cheese and cheddar, then wrapped in seasoned ground pork to resemble an egg before grilling and basting with a sweet bar-b-que sauce. This recipe can be made any time of day to the amazement and awe of your family and friends.
Then to cool things off a bit, I like to make Jalapeno Egg Salad. I first ran across this recipe from the Homesick Texan. It just makes sense. It is a great recipe on buttered lettuce, in a pita, or on a sandwich with avocado slices and bacon. Put this salad in a bowl alongside some tortilla chips for a great snack or appetizer. This recipe is so versatile that I just had to share it. Grandma’s egg salad is good but Jalapeno Egg Salad will knock your socks off!
Armadillo Eggs
5 large straight jalapenos
1 tbsp. olive oil
2 lbs. ground pork
1-2 tbsp. Cajun seasoning or BBQ rub
4 oz. cream cheese, softened
1 cup shredded medium cheddar
1 cup sweet BBQ sauce, for basting
Ranch dressing, for dipping
Heat grill to medium heat. Rub jalapenos in olive oil. Place on the grill 5 minutes per side. Or place in a 350-degree oven on a sheet pan 10 minutes per side. Jalapenos are ready when they sizzle and the skin on both sides begins to blister. Allow jalapenos to cool slightly. Slice jalapenos in half and deseed them. Mix together cream cheese and cheddar. Fill pepper halves with the cheese mixture. Mix the seasoning or rub into the ground pork. Divide pork into 10 equal portions. Roll each portion with palms into balls. Flatten out each ball to ¼ inch thickness. Wrap the pork around each half pepper and cheese. Seal all the edges while molding the pork into an egg shape. Grill over medium heat covered for 5 minutes per side. Baste the eggs with BBQ sauce and grill covered 5 to 10 minutes more per side basting every turn. Remove from heat. Serve with ranch dressing.
Jalapeno Egg Salad
6 hard-boiled eggs
1 fresh or pickled jalapeno, seeded and diced
1-2 tbsp. sliced green onion
½ tsp. cumin
1 heaping Tbsp. mayonnaise
1 heaping Tbsp. yellow mustard
Juice of ½ medium lemon
½ tsp. salt
½ tsp. black pepper
In a mixing bowl, combine jalapeno, green onion, cumin, mayo, mustard, lemon juice, salt and pepper. Slice eggs into quarters length wise and slice down the width to desired size. Fold the chopped eggs into the jalapeno mixture.
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