Hatch Chile Deviled Eggs
Updated May 12, 2025, Published Apr 21, 2025
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A Spicy Twist on a Classic Party Favorite
After Easter, it’s not uncommon to find yourself with a fridge full of hard-boiled eggs. But even if you don’t have leftovers on hand, these Hatch Chile Deviled Eggs are worth making from scratch. They’re a bold, flavor-packed upgrade to the traditional deviled egg—and an instant hit at any party or gathering. And of course, deviled eggs are typically a naturally gluten-free recipe and this one is no exception.
What makes them special? A can of Hatch diced green chiles (mild or hot—your call) adds smoky heat and Southwestern flair, while a dash of cumin and hot sauce brings just the right amount of kick. Creamy, tangy, and perfectly spiced, the filling is both unexpected and addictive.
These deviled eggs are naturally gluten-free, dairy-free, and party-perfect. Whether you’re hosting a spring brunch, prepping appetizers for a BBQ, or just looking for a way to dress up your egg stash, this fun twist is sure to disappear fast. Garnish with paprika and fresh cilantro, and you’ve got a dish that’s as eye-catching as it is delicious!
What You Need:
- 12 hardboiled eggs, peeled and cooled
- ½ cup mayonnaise
- 1 (4-ounce) can Hatch Diced Green Chiles, mild or hot, drained
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher or fine sea salt (or to taste)
- ¼ teaspoon ground cumin
- 2–3 dashes hot sauce
- Paprika, to garnish
- Fresh cilantro leaves, to garnish
Mixing the Filling & Assembling the Eggs
Once your eggs are peeled and cooled, slice them in half lengthwise and gently remove the yolks into a bowl. Mash the yolks with a fork until smooth, then stir in the mayonnaise, green chiles, mustard, salt, cumin, and hot sauce. The result should be creamy and well blended, with a spicy, savory punch.
Use a spoon or piping bag to neatly fill the egg whites with the yolk mixture. For an extra pro touch, use a star tip on your piping bag to create a decorative swirl. Chill the eggs until ready to serve, and don’t forget the final sprinkle of paprika and fresh cilantro leaves to finish them off.
Pro Tip: How to Make the Perfect Hardboiled Egg
Start with cold water and place your eggs in a single layer in a saucepan. Cover them with water by about an inch, then bring to a boil over medium heat. Once the water reaches a gentle boil, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes. Transfer them immediately to an ice bath to cool—this not only stops the cooking process but also makes peeling much easier.
Whether you’re using up Easter eggs or making these for a special occasion, Hatch Chile Deviled Eggs are a crowd-pleasing twist that brings the heat in all the right ways. And it is always a great idea to have gluten free options for guests when emtertaining.
Hatch Chile Deviled Eggs
Ingredients
- 12 hardboiled eggs, , peeled and cooled
- ½ cup mayonnaise
- 1 (4 ounce) can Hatch Diced Green Chiles, mild or hot, drained
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher or fine sea salt, (or to taste)
- ¼ teaspoon ground cumin
- 2 – 3 dashes hot sauce
- Paprika, , to garnish
- Fresh cilantro leaves, , to garnish
Instructions
- Slice eggs in half lengthwise. Remove the yolks into a mixing bowl and set the whites aside.
- Mash the egg yolks then stir in the mayonnaise, chiles, mustard, salt, cumin, and hot sauce. Mix well.
- Spoon or pipe the yolk mixture back into the egg whites and refrigerate until serving, up to 24 hours. Garnish with paprika and cilantro leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
