Featured on the KTLA Hatch Chile Segment.
I LOVE DEVILED EGGS!! This recipe is a tasty yolk mix with less than 5 added ingredients (not including the yolks). It’s tangy and creamy with a bit of a kick at just the right time. I didn’t use mayo because it’s been quite some time since I’ve even had a jar in the fridge and I didn’t miss the extra fat one bit and apparently neither did anyone else.
If you want a little extra fat you can most definitely add your favorite mayo or make a quick one from scratch. If that’s too much yolk for you, you can use avocado but your yolks will have a green tint, which actually might work for St. Patricks day or a themed party.
Happy Eating! Enjoy.
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Ingredients
- 8 eggs
- 1/2 tsp Hatch Pepper Seasoning
- 1/2 cup Finely chopped white onion
- 2 Roasted Hatch Chilies
- 2 tbsp Horseradish Mustard
- 1 tsp White Vinegar
Ingredients
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Instructions
- Boil the eggs. Once the eggs have cooled down cut them in half and separate the yolks from the whites. Yolks go straight into a mixing bowl.
- Gently wash the egg whites so they are nice and clean, dry them off and put them into a container and pop in the fridge
- To the egg yolks add all the ingredients and then take an immersion blender to create a smooth consistency
- When you're ready to serve the deviled eggs put the yolk mix into a piping bag and pipe the yolk mix into each egg white half.
- Top with a little Hatch Red Chile powder.
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