Green Chile Deviled Eggs

Green Chile Deviled Eggs are even better than traditional deviled eggs because they have the wonderful Southwest flavors of spicy green chile and lime.

Why this recipe works:

Everyone loves a good deviled egg. Have you ever been to a party where they set out a tray of deviled eggs? Ever notice how fast they go?

This recipe looks like a standard deviled egg, but some minced roasted green chile peppers, lime juice, and cumin mixed in with the yolks gives them a ton of flavor and a bit of spice.

How to make this recipe:

1. Every deviled egg recipe starts with hard boiled eggs that have been peeled. Each egg is sliced lengthwise and the yolk is popped out into a bowl.
2. To the egg yolks, you will add mayonnaise, dijon mustard, minced green chile, lime juice, cumin and salt. This gets mashed up and mixed until smooth.
3. Then, all you need to do is either spoon or pipe the filling back into the egg white shells. Eat them right away or store them in the refrigerator for later.

Helpful tips:

• Be sure to pat the egg whites dry with a paper towel before filling them.
• If you plan on piping the filling back into the egg whites, be sure to mince the green chile very small, completely mash the egg yolks, and use a wide piping tip or cut a large whole in a plastic bag.
• If all of your deviled eggs are not eaten right away, store in an air tight container in the refrigerator. I like to set them on a paper towel to absorb any excess moisture that might form.

Similar recipes:

Love deviled eggs? Me too! Here are some of my favorite recipes.

• Bacon Jalapeño Deviled Eggs – a little crunch and a little spice makes everything nice
• Dill Pickle Deviled Eggs – I even make these with my homemade pickles!
• Best Classic Deviled Eggs – can’t ever go wrong with the original
• Avocado Deviled Eggs – extra creamy and delicious
• Peperoncini Deviled Eggs – you’ll love the flavor in these
• Bacon Sriracha Deviled Eggs – my husband’s favorite
• Deviled Egg Potato Salad – this is the best way to enjoy potato salad

Did you make this recipe? Be sure to leave me a comment below to let me know what you think! 

Green Chile Deviled Eggs

Prep10 minutes mins

Cook10 minutes mins

Total20 minutes mins

Servings 12 servings

Author Krissy Allori

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Green Chile Deviled Eggs are even better than traditional deviled eggs because they have the wonderful Southwest flavors of spicy green chile and lime.

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Equipment

• Mixing Bowls

Ingredients 

½x1x2x

• ▢ 6 large hard boiled eggs peeled
• ▢ 3 tablespoons mayonnaise
• ▢ 1 teaspoon dijon mustard
• ▢ 1 tablespoon Hatch green chile minced
• ▢ 1 teaspoon lime juice
• ▢ 1/4 teaspoon cumin
• ▢ 1/4 teaspoon salt

Instructions 

• Carefully slice the hard boiled eggs in half lengthwise and place the yolks in a separate bowl. Add mayonnaise, dijon, green chile, lime juice, cumin, and salt to yolks and mash with fork. Continue to blend until very smooth.
• Either spoon the yolk mixture back into the egg white halves, or add it to a plastic bag and snip the corner off, then squeeze. Serve with freshly ground pepper.

Notes

makes 12 deviled eggs, serving size based on one deviled egg

Helpful tips:

• Be sure to pat the egg whites dry with a paper towel before filling them. 
• If you plan on piping the filling back into the egg whites, be sure to mince the green chile very small, completely mash the egg yolks, and use a wide piping tip or cut a large whole in a plastic bag.
• If all of your deviled eggs are not eaten right away, store in an air tight container in the refrigerator. I like to set them on a paper towel to absorb any excess moisture that might form.

Nutrition

Calories: 63kcal, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 94mg, Sodium: 110mg, Potassium: 31mg, Vitamin A: 130IU, Vitamin C: 0.2mg, Calcium: 13mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in March 2015 and has been updated with more helpful information and cooking tips. Don’t worry – I didn’t change the recipe!