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