September 20, 2013

Hatch Green Chile Deviled Eggs


Ingredients:
6 hard-boiled eggs
1/4 cup diced Fire Roasted Hatch Green Chiles
2 tablespoons mayonnaise
1/4 cup chopped onion
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground dried lemon peel
sea salt
freshly ground black pepper

Directions:
Use o a mini prep, food processor or blender to thoroughly mix together the yolks, mayonnaise, onion, spices, and peppers until fairly smooth. Spoon an equal amount into each of the egg halves. Garnish with additional chopped pepper, if desired.

My thoughts:
My last entry in my Southwestern ladies who lunch recipe week. Such a genteel meal deserves some great deviled eggs. If you've been reading, you probably know I am some what of a deviled egg aficionado. I've made them many times in many, many different ways. I'd say this egg is drifting into the "stuffed" category rather than being a strict deviled egg. The peppers add quite a bit of volume to the yolks creating sort of an impressive tower of filling. I also used fresh onions which added to the bulk and gave the filling a bit of crunch. So not quite the silky smooth texture of a traditional deviled egg. Which I enjoyed! If you wanted a more traditional texture I'd only use 4 or 5 yolks and use a mini prep food processor to really whip it up.

1 comment:

  1. YUM! Why didn't I think of this? I adore hatch chiles. Thanks for sharing.

    ReplyDelete

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.