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
freshly ground black pepper
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 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.