Tex-Mex Deviled Eggs

Deviled eggs were a must at parties decades ago. The version below brings the dish up to date by spicing the mayonnaise-egg yolk filling with fresh cilantro, a hot chile and chili powder.

–

Save & Share

Servings 12

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

6177a1f2-60ec-4e8a-a629-015c817c41b8

ingredients 8
Prep Time 30 min
Total Time 1 hr 30 min

Ingredients

6: eggs

1: tablespoon finely chopped green onions

1: tablespoon chopped fresh cilantro or parsley

1: small serrano or jalapeño chile, seeded, finely chopped

1/4: cup mayonnaise or salad dressing

1: teaspoon prepared mustard

1: oz. (1/4 cup) shredded Cheddar cheese

: Chili powder

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Place eggs in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; simmer about 15 minutes.
2 Immediately drain; run cold water over eggs to stop cooking. Peel eggs. Cut tips off both ends of each egg to create a flat surface for eggs to stand on. Cut each egg in half crosswise.
3 Remove yolks; place in small bowl and mash. Add onions, cilantro, chile, mayonnaise and mustard; blend well.
4 Spoon about 1 tablespoon yolk mixture into each egg half. Top each with cheese. Sprinkle with chili powder. Cover; refrigerate at least 1 hour or until serving time.

EXPERT TIPS

toggle

Expert Tips

Serrano chiles have a smooth skin, bright green color and very hot taste. They have slightly pointed tips and are smaller and slimmer than jalapeños.

Jalapeño chiles have smooth, medium-to-dark green skin that turns dark red when ripe. Jalapeños range from hot to very hot in taste. (Taste all chiles warily if you're a novice.) They have rounded tips and are about 2 to 2 1/2 inches long and 3/4 to 1 inch in diameter.

Jalapeño, serrano and other varieties of hot chiles contain the colorless irritant capsaicin, which gives them their hot bite. Direct contact with capsaicin can irritate skin and eyes. Wear rubber or plastic gloves (or slip a plastic bag over your hands) when handling hot peppers, and avoid touching your face or eyes. Scrub the knife and cutting board when you're fnished. If peppers do come in contact with your skin or eyes, wash the area well with soap and water or flush your eyes with running water.