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Devilish Deviled Eggs

Everybody loves a good platter of deviled eggs.  Why, they’re an American tradition!  Here at Fredericksburg Farms we keep a flock of chickens that rewards us with fresh eggs every day.  Nothing better.  If you’ve not experienced that taste of yard eggs from free-range chickens, get to your local farmer’s market and buy a dozen or two.  Chances are great that you’ll be amazed at the difference between large production coomercial eggs and natural eggs from barnyard cluckers!


Makes 24 Servings.

12 hard-cooked eggs, peeled and chilled
2 tablespoons real mayonnaise
1 tablespoon minced cilantro
2 tablespoons minced Fredericksburg Farms Sweet & Hot Jalapenos
¼ cup Fredericksburg Farms Roasted Tomatillo Pepper Sauce
3 tablespoons Fredericksburg Farms Texas Sweet Jalapeno Mustard
½ teaspoon Worcestershire sauce
¼ teaspoon salt


Cut the eggs in half lengthwise.  Carefully remove the yolks and transfer them to a medium-sized bowl.  Set whites aside on a serving plate.  Mash the yolks until smooth.  Add remaining ingredients to the mashed yolks, stirring with a fork or whisk to blend well.  Re-fill the reserved whites with the mixture using a pastry bag fitted with star tip or a spoon.  Refrigerate until ready to serve.