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Green Chile Deviled Eggs

Ingredients (9)

  • 12 eggs
  • 6 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 4 teaspoons chopped canned Hatch green chiles
  • 2 teaspoons freshly squeezed lime juice
  • 2 teaspoons finely chopped fresh cilantro
  • Kosher salt
  • Freshly ground black pepper
  • Corn salsa for garnish (optional)
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Nutritional Information
  • Calories170
  • Fat14.62g
  • Saturated fat3.28g
  • Trans fat0.02g
  • Carbs0.96g
  • Fiber0.15g
  • Sugar0.36g
  • Protein8.22g
  • Cholesterol244.21mg
  • Sodium168.87mg
  • Nutritional Analysis per serving (8 servings) Powered by

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Green Chile Deviled Eggs

Mitch Prensky, chef-owner at Supper (now closed) in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with Hatch green chiles, lime juice, mayonnaise, and cilantro, then scooped into the hard-boiled egg whites and topped with salsa, for a Southwestern riff on deviled eggs.

To see more of Prensky’s deviled egg recipes, check out this story.

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Tips for Eggs

Instructions

  1. 1Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
  2. 2Combine the egg yolks, mayonnaise, mustard, chiles, lime juice, and cilantro in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
  3. 3Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with corn salsa.
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