Saturday, April 13, 2013

Two-Chile Deviled Eggs

  • 6 Large Eggs
  • 1/4 Cup of Mayonnaise
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon of Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 jalapeno slices
  • 1/2 teaspoon Rio Grande Chile Spice Mix (Chipotle)

Place 6 large eggs in a large saucepan and add enough cold water to cover them by 1 inch.  Bring to boil.  Remove from heat, cover, and let stand for 12 minutes.  Drain and run under cold water to cool.  Peel the eggs and cut in half lengthwise.  Transfer the yolks to a small bowl and mash with 1/4 cup mayonnaise, 1 teaspoon each of fresh lemon juice and Dijon mustard, and 1/4 teaspoon each of salt and pepper.  Spoon the yolk mixture into the egg whites.  Top with a jalepeno, and sprinkle with Chipotle Rio Grande Chile Spice Mix.


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