Jennifer Causey
Hands-On Time
15 Mins
Total Time
15 Mins
Serves 6

It’s hard to improve on a classic deviled egg, but here’s proof that it’s possible. A can of diced green chiles livens up the yolk mixture with just the right amount of spice, while cumin and cilantro add a hint of delicious, Southwestern flavors. Pro tip: Here’s the trick to hard-cooking eggs that peel easily—gently lower them into boiling water, cook for 12 minutes, then transfer in a bath of ice water until cold enough to handle. While not the classic egg-cooking method, it allows for the shells to come off easily, no pockmarked edges to be seen.

How to Make It

Step 1

Halve eggs lengthwise; scoop yolks into a small bowl. Add chiles, mayonnaise, mustard, salt, cumin, and 1 tablespoon of the cilantro; mash using a fork until smooth. Spoon mixture into a large Ziploc plastic bag; snip off ½ inch from 1 bag corner. Pipe into hollowed egg whites. Sprinkle evenly with remaining 1 tablespoon cilantro.

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