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Eggs

ERIN’S EVILISH EGGS

MIGAS CON CABOOM!


 

ERIN’S EVILISH EGGS

12 hard boiled eggs

4 oz. creamed cheese, softened

1/4 cup mayonnaise

3 Tbsp. dill pickle juice

1 Tbsp. Ignite Hot Sauce

2 Tbsp. CaJohns! Habanero Mustard

1 tsp. Fire Dust

pickled Jalapeño slices

cayenne powder

 

Cut hard boiled eggs in half, remove the yolks and place in mixing bowl. Mash the yolks, add the cream cheese, mayonnaise, pickle juice, Ignite hot sauce, CaJohns Habanero Mustard & Fire Dust and mix until smooth. I recommend using a food processor for a smoother texture. Spoon the mixture into a pastry bag, fill the whites. Sprinkle with cayenne powder and garnish with a Jalapeño slice.

 

Note: To hard boil eggs: Place the eggs in a large saucepan, cover with cold water. Cook over a medium hot fire until water boils. Cover & remove from heat, let stand for 20 minutes. Drain water and cover with cold water, drain and repeat the process until the eggs are cool. Peel under running water.

 


MIGAS CON CABOOM!

6 Large Eggs

1 lb. Chorizo Sausage

1/2 Jar CaJohns Picante Sauce (your choice)

Strips of corn tortilla

Oil to fry tortilla strips

1 Cup shredded Mexican blend cheese

Fry the tortilla strips in a small amount of oil until crisp and set aside to drain. Fry the chorizo and set aside. In a small bowl, beat eggs until the yolks and whites are combined. Place the salsa in the skillet and heat until the water is steamed away. Add the eggs and chorizo and stir until the eggs are almost done. Add the crisp tortilla strips and cheese, stir them in. When the cheese is melted, serve.

This dish can be served with warm taco size flour tortillas or can be plated and eaten with a fork. Don’t forget the Hot Sauce!

Note: This recipe serves 4 but can be multiplied as needed. Crispy crumbled bacon, diced ham or shredded beef or chicken works well as a substitute for the chorizo. You can even use leftover taco meat! You can adjust the spiciness with a hotter or milder salsa.