Hatch Chile Deviled Eggs
Servings: 24
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
Calories: 72kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 130mg | Potassium: 38mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.4mg
