Log In / Sign Up
HOME
>
RECIPES
>

Green Chile Deviled Eggs Recipe
Green Chile Deviled Eggs
Difficulty: Easy | Total Time: | Makes: 8 to 10 servings as an appetizer

Mitch Prensky, chef-owner at Supper in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with Hatch green chiles, lime juice, mayonnaise, and cilantro, then scooped into the hard-boiled egg whites and topped with salsa, for a Southwestern riff on deviled eggs.

To see more of Prensky’s deviled egg recipes, check out this story.

INGREDIENTS
  • 12 eggs
  • 6 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 4 teaspoons chopped canned Hatch green chiles
  • 2 teaspoons freshly squeezed lime juice
  • 2 teaspoons finely chopped fresh cilantro
  • Kosher salt
  • Freshly ground black pepper
  • Corn salsa for garnish (optional)
INSTRUCTIONS
  1. Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
  2. Combine the egg yolks, mayonnaise, mustard, chiles, lime juice, and cilantro in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
  3. Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with corn salsa.
    Write a review | 6 Reviews
  • Green Chile Deviled Eggs Recipe
    5

    I haven't made them yet but being a native New Mexican, I'm glad it called for New Mexico green chile, the food of the gods. They grow good chile in other parts of the state as well but Hatch is ground zero for chile farms. I just made a pot of green chile stew from the frozen green chile I brought back from New Mexico last November to Oregon. There I am claiming my burlap bag of fresh green chile at the baggage claim.One chile had just started to turn red and it was sticking out of a small hole. Someone thought I had a body in the bag and actually questioned me. Everyone got a big laugh out of it. Still makes me laugh. Fresh roasted New Mexico green chile is more aromatic then then the most expensive perfumes in the world. My family helped found the city of Santa Fe so my Spanish roots run deep in The Land of Enchantment and chile is in my blood. Of course, the Pueblo Indians introduced this fabulous and very healthy food to the early Spaniards and my family still had their freezers stocked with it no matter where they live. I'm in Oregon now. Basically, I'm an "old school" New Mexico cook. Never cut up green roasted and peeled chile until it has been squished through your fingers to a stringy consistency. My mother used to freak out if she ate at a New Mexico retaurant and they gave her chile that had been cut up into little squares or canned chile, which she could spot blind folded. But of course canned green chile is the alternative. Not much fresh green New Mexico chile in Manhatten or Atlanta, after all. Wear gloves for really hot chile when peeling and using your hands to squish it then just cut through it a few times for smaller pieces for easier eating. I will be making this recipe. Maybe next week! Certainly not a classic New Mexico dish but it sound delicious. I also put green chile in potato and macaroni salads and in stuffed potatoes. In New Mexico one can go to Burger King and have green chile on their burger. When in California, I take my own in a Baggie when I go to In-N-Out Burger.

  • Green Chile Deviled Eggs Recipe
    5

    mahidave548 - *Canned* chiles for chile rellenos? Blech. You are sooooo off-base. "Hatch chile" only refers to chile grown in the Hatch Valley. The only canned chile that is from Hatch is "Hatch Brand Chile". Old El Paso, Ortega, and *especially* Wal-Mart Great Value are *not* Hatch chile! Also, there's not just one cultivar of chile grown in Hatch. There are many, ranging from mild to hot. So saying "use Hatch chile" doen't really tell you anything. Is it a Big Jim, NuMex 6-4, a Sandia? Might I suggest you check out the Chili Pepper Institute at New Mexcio State University to learn more? (By the way, I'm a native New Mexican. Born and raised in Las Cruces, NMSU graduate, and currently live in Albuquerque.)

  • Green Chile Deviled Eggs Recipe
    5

    Hatch CHiles come from Hatch New Mexico, and are also a Brand. They are a mild form of Anaheim Chile, roasted and peeled before canning. Theycan be found at Wal Mart under the "Great Value" brand in the Mex section, or branded as "OLD EL PASO or ORTEGA" in some areas. Most stores only carry tiny cans of chopped, but you can order larger quantities online, as I do for whole canned chiles to make Rellenos.

  • Green Chile Deviled Eggs Recipe
    4

    Hatch chiles are a type of chile, like Serrano or Poblano. http://www.chron.com/life/food/article/Hatch-chiles-They-re-baaaack-1756697.php

  • Green Chile Deviled Eggs Recipe
    3

    So what is "hatch"? Is it a color, or type of chillie? Does it mean "hot", or half-hot"? Why is there something in every recipe that can only be obtained in New York City, or other huge metro area with lots of ethnic groceries?

  • Green Chile Deviled Eggs Recipe
    4

    How about using trader Joe's corn salsa? And what are Hatch chilies? Is that a brand of canned chilies or a breed of fresh ones?

Share with your friendsX