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Red Chile Deviled Eggs

Linda.Steidel's picture
  Eggs 6 Large
  Prepared mayonnaise 1⁄4 Cup (4 tbs)
  Chipotle chile puree 2 Teaspoon
  Ancho chile powder 3 Teaspoon (1 Teaspoon Extra For Garnish)
  Finely chopped fresh chives 2 Tablespoon
  Finely chopped fresh cilantro 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste

Put the eggs in a medium saucepan and add enough cold water to cover them by 1 inch. Bring just to a boil over high heat, then turn off the heat, cover the pot, and let sit for 15 minutes.
Drain the eggs and run under cold water to cooL Remove the shell from each egg. Slice each egg in half lengthwise and carefully remove the yolk. Place the yolks in a medium bowl and mash with a fork. Add the mayonnaise, chipotle puree, ancho powder, chives and cilantro and stir until combined; season with salt and pepper.
Carefully spoon the mixture back into the egg white halves. These can be made up to 8 hours in advance. Dust with ancho powder before serving.

Recipe excerpted from the book For Every Season There is a Salad by Linda Steidel. To purchase this book, please visit:

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 896 Calories from Fat 685

% Daily Value*

Total Fat 76 g117.4%

Saturated Fat 13.7 g68.6%

Trans Fat 0 g

Cholesterol 1308.2 mg436.1%

Sodium 1372.9 mg57.2%

Total Carbohydrates 15 g5%

Dietary Fiber 7.3 g29.3%

Sugars 4.9 g

Protein 42 g83.3%

Vitamin A 191.5% Vitamin C 60.6%

Calcium 25.6% Iron 49.6%

*Based on a 2000 Calorie diet

Red Chile Deviled Eggs Recipe