Mexican Deviled Eggs with Hatch Green Chiles
Comments (0)Posted by Brianna Hobbs
When I was 12 years old, my family moved to the sunny “Land of Enchantment,” known to outsiders as the state of New Mexico. Our state question is “Red or Green?”, referring to chilies. Both red and green chiles are both a big part of the culture in our local community – any in our pantry. My family members are green chile fanatics. But I like to put a vote in for red chiles when possible too.
I have been excited about Hatch Chile Co's rise in popularity! I love watching friends from all over the nation create recipes using my favorite local products. I am also excited that I am able to share something that makes my state special with the rest of the gluten-free world! As you know, Easter is just around the corner. We always have at least one dish with chile in it (normally huevos rancheros or a breakfast casserole) on our Easter brunch table, but this year we are going to enjoy these green chile Mexican Deviled Eggs too.
The simple deviled egg is elevated with the addition of Hatch Green Chile. I used Hatch Diced Mild Green Chile but you could use Hatch Diced Hot Green Chile if you want a little more heat. With the mild green chiles the deviled eggs have tons of flavor without a lot of heat. My one-year-old loved snacking on them! I also used some of the brine from Hatch Organic Nacho Sliced Jalapenos, a little cilantro, and a little sprinkle of ground red chile.
If you don’t have ground red chile powder you can use a gluten-free chili powder (yes, they are different) or paprika. I just love using the ground red chiles to bring it full circle.
Deviled eggs are really very easy to make. It all starts with a hard-boiled egg. I like to hard-boil my eggs the way that my mom taught me (because they turn out perfect every time). First, place your eggs in a saucepan and cover them with cold water and a pinch of salt. Place your saucepan on the stovetop and heat until the water begins to boil, then set a timer for 10 minutes. Let the water boil for 10 minutes and as soon as the timer goes off remove the pan from the heat and run cold water into the pan. The idea is to stop the eggs from cooking immediately with the cold water. I keep adding cold water and draining it until the pan and eggs are cool. You can also add some ice to the water.
One of my least favorite parts about making deviled eggs is peeling the eggs. It can take a long time and be messy. I had seen a video floating around Facebook full of kitchen tips, including how to effortlessly peel eggs. All you do is place your cooled hard-boiled eggs in a container with a lid. Cover the eggs with water, seal the lid, and then shake the container until the shells crack and fall right off. I wasn’t as successful as the demonstration in the Facebook video was (nothing is ever as easy as those online kitchen hack videos), but as long as I didn’t shake the eggs so hard they exploded, it was much easier to peel them. The shell and membrane peeled off very easily after they have been cracked all over. Another secret to easily peeling eggs is to not use fresh eggs. It might seem odd, but the fresher the egg is, the harder it will be to peel. So save your farm fresh eggs for omelets and use some older eggs. They will peel much cleaner, leaving you with smooth and beautiful hard-boiled eggs, perfect for making these Mexican deviled eggs.
Once the eggs are hard-boiled and peeled, all you have to do is cut each egg in half and pop out each yolk. Mash up the yolks (I used my potato masher) and then add the remaining ingredients. I loved the little zing that the juice from a bottle of Hatch Organic Nacho Sliced Jalapenos adds.
The easiest (and least messy) way to fill your deviled eggs is with a piping bag. If you don’t have a piping bag you can use a plastic sandwich or quart size bag. Just fill the bag up with the filling, and then cut one of the corners of the bag off. It makes filling the deviled eggs a breeze! Bonus, if you are using a plastic bag there is no clean-up.
I am excited to add these Hatch Green Chile Mexican Deviled Eggs to my menu for Easter, and throughout the year. Creamy filling, with just a little zing and heat, they will definitely tickle your tastebuds.
8 hard-boiled eggs
2 oz (½ a 4 oz can) Hatch Chile Co. Diced Green Chiles
2 teaspoons Hatch Chile Co. Jalapeno Juice (from a 4 oz or 12 oz jar of Hatch Nacho Sliced Jalapenos)
⅓ cup mayonnaise
½ teaspoon dried oregano
1 tablespoon cilantro, finely chopped
pinch of ground red chile, GF chili powder, or paprika
Cut each hard-boiled egg in half lengthwise. Scoop out the yolks and place them in a bowl.
Mash the yolks (I used a potato masher, but you could also use a fork.)
Add the Jalapeno juice, mayonnaise, oregano, and about ¾ of the cilantro (save the rest for garnish) and mix until smooth.
Scoop the filling into a pastry bag, or a plastic sandwich or quart sized bag and cut one of the corners off. Pipe the filling into the egg whites.
Garnish with a sprinkle of chopped cilantro and ground red chile. You can also garnish with a small piece of green chile or jalapeno, if desired.
Store in the refrigerator and let come to almost room temperature before eating, for best taste.
Brianna Hobbs blogs at Flippin' Delicious - a gluten-free recipe site. She loves creating gluten-free, allergy-friendly recipes for snack-worthy meals and desserts that taste just like what you had when you were a kid.
**SPONSORED BY HATCH CHILE CO.**