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Mexican-Style Deviled Eggs

By: K. Armstead

"This recipe was given to me by a friend several years ago. It has a very unique flavor and is quite addicting. Garnish with chopped ripe olives or cilantro, and serve with your favorite salsa. "

Rate/Review | Read Reviews (4)

What to Drink?
	Sauvignon Blanc

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 stuffed egg halves

Ingredients

6 eggs
1/4 cup mayonnaise
2 tablespoons canned chopped green chiles
1 tablespoon chopped pitted ripe olives
1/2 teaspoon chili powder
1/8 teaspoon ground cayenne pepper

Directions

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Stir the mayonnaise, chopped green chiles, olives, chili powder, and cayenne pepper until well combined; spoon into the egg white halves.