Spiced Green Chili Stuffed Eggs
Wanna Groove to Some Southwestern Spice? Green Chile Deviled Eggs Got Your Back
Mitch Prensky, the badass chef-owner at Supper (realtalk, it's closed now) in Philly, dropped this recipe on us. Green chiles, lime juice, and cilantro get all mashed up with hard-boiled egg yolks and stuffed back into their egg white casings. Top it off with some salsa for a wicked mile-high twist on deviled eggs.
Hit this up for more of Prensky's deviled egg goodness (this story).
- Servings: Ballparking 8-10 as an opening act
- Difficulty: No worries, homie, it's a cinch
- Total Time: 45 minutes, max
Ingredients (9)
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 teaspoons canned Hatch green chiles, chopped
- 2 teaspoons lime juice, fresh-squeezed
- 2 teaspoons cilantro, finely chopped
- Salt, kosher, to taste
- Black pepper, freshly ground, to taste
- Salsa for garnish, optional
Steps
- Hard-boil the eggs, straight up, cool 'em, peel 'em, split 'em in half, and pop out the yolks. Save the whites for later.
- Combine yolks with mayonnaise, mustard, green chiles, lime juice, and cilantro in a medium non-reactive bowl. Season with salt and pepper, mix it up until it all comes together.
- Fill 'er up. Evenly pipe or spoon that yolky mixture back into the reserved egg white halves. Dress it up with salsa, if ya please.
Insight:Can't find Mitch Prensky's exact Green Chile Deviled Eggs recipe? No sweat! Here's an alternate recipe that might set your taste buds on fire. This one's a Southwestern take on deviled eggs, but with the added zing of green chiles, a regular in Southwestern flavors.
Deviled Eggs with Green Chile Kick-Ass Version
Ingredients:- 6 large eggs- 1/4 cup mayonnaise- 1 tablespoon Dijon mustard- 1 tablespoon chives or parsley, finely chopped- 1 teaspoon salt- 1/2 teaspoon black pepper- 2-4 roasted and chopped green chiles (the heat's up to you)- 1 tablespoon cilantro (optional)- 1/4 cup grated cheddar or pepper jack cheese (opt-in)
Instructions:
- Hard Boil the Eggs:
- Pop 'em in a single layer at the bottom of a saucepan.
- Pour cold water to cover the eggs by about an inch.
- Slap that pan on medium heat, let it boil.
- Remove the pan from the heat, cap it, and let it rest for about 12 minutes for large eggs.
- Drain that water and freeze 'em with some cold water. Let 'em chill.
- Roast the Green Chiles:
- Heat up your oven to 400°F (200°C).
- Toss 2-4 green chiles (like Anaheim or Hatch) onto a baking sheet lined with parchment paper.
- Roast 'em for about 20 minutes or until the skin's blistered and charred.
- Take 'em out, let 'em cool, peel off the skin, remove the seeds, and chop 'em fine.
- Prepare the Deviled Egg Filling:
- Once the eggs are cool enough to touch, remove the shells.
- Cut each egg in half lengthwise and gently pick out the yolks.
- Mash the yolks with a fork, then stir in the mayonnaise, Dijon mustard, salt, black pepper, chopped green chiles, chives or parsley, and cilantro if you're feeling it.
- Fill the Egg Halves:
- Spoon the yolk mixture into the egg white halves, piling it in the center.
- If you like cheese, sprinkle it on top.
- Serve:
- Arrange the deviled eggs on a platter or individual plates.
- Garnish with additional chopped chives, cilantro, or green chile if that floats your boat.
- The given recipe for Green Chile Deviled Eggs is uncategorized but can be found credited to Mitch Prensky, the former chef-owner of Supper in Philly.
- This deviled egg recipe, along with alternative Southwestern version, contains green chiles, lime juice, and cilantro, providing a unique spin on the traditional recipe.
- For nutrition-conscious individuals, it is important to note that each serving of either Green Chile Deviled Eggs recipe consists of around 8-10 pieces, depending on their size.
- Although the provided recipe for Green Chile Deviled Eggs is fun and easy to make, it's crucial to remember that one should season the filling with salt, kosher, and black pepper to taste for the best flavor.
