Recipe by Karen Gordon-Armstead
"This recipe was given to me by a friend several years ago. These have a very unique flavor and are quite addicting. Garnish with chopped ripe olives or cilantro, and serve with your favorite salsa."
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canned chopped green chiles
chopped pitted ripe olives
ground cayenne pepper
Very good! I added a little cumin and garlic powder and just garnished with the black olives instead of mixing them in. My husband ate them up! Thanks :)
I found the filling to be too runny to stuff into the eggs, despite using 8 egg yolks instead of 6. I used a vegan soy mayonnaise substitute, which might have been the difference. NOW--here's what to do with the extra filling: Add the rest of the canned (4 oz) green chilies, the rest of the (4 oz) can of sliced olives, a can of whole kernel corn (drained), two or three sliced green onions, a quarter of a red bell pepper (diced), and a good grinding of black pepper, to make a nice corn relish/corn salad. These two recipes would be perfect to take to a picnic--you get credit for two dishes, but really only had to do one and a half!
I think these are nice change of side. I had to add more cayenne and chilli powder I also added some garlic salt. Overall pretty good.
I brought these along to a mexican themed dinner at a friend's house. Everyone loved them! In fact they were requested again. Nice twist on an old favorite.
Very good! I quartered them and piped with a bag. They were a hit with the little kids and at a taco themed luncheon. I was very pleased that quartering worked! I will do that from now on.
These were good, but I was hoping for a more Mexican-y flavor. I added some salt and pepper and garnished them w/ black olives and an extra sprinkling of chili powder. I may try to play around w/ the flavors more b/c I think there is potential here. Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican-Style Deviled Eggs
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 56
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