One thing my family always asks for is deviled eggs for Easter. It’s like a guilty pleasure that we indulge in every year and just wouldn’t be the same without a platter filled with them. I always make my “Classic Deviled Eggs” and I will again this year but the cook in me wants to try new things. I’ve always wanted to try this recipe that I’ve had tucked away for many years from Chile Pepper Magazine. It has all the ingredients a New Mexican would love with a little bit of green chile, chives, cilantro and lime juice. Combined with the cooked egg yolk a mixture of mayo and sour cream will make a savory filling which will be a perfect compliment to a sweet slice of honey ham.
3 tablespoons Mayonnaise
2 tablespoons Sour Cream
2 Hatch Green Chiles, roasted, peeled, seeded and chopped (about 1/4 cup)
2 tablespoons Chives, chopped (save 1 tablespoon to garnish)
2 tablespoons Cilantro, roughly chopped (save 1 tablespoon to garnish)
Wedge of Lime
Salt and Pepper, to taste
Hard boil the eggs by placing the eggs in a heavy bottomed pot and cover with cold water. Bring to a boil then turn down the heat to low or turn the heat off altogether and cover the pot with a lid for 10 – 12 minutes. When the eggs are ready, run under cold water and peel.
Slice the eggs in half and scoop out the hard egg yolks. Place the yolks in a medium bowl along with the mayo, sour cream, green chiles, 1 tablespoon chives, 1 tablespoon cilantro and spritz of lime juice. Use a fork to mash the mixture together. Salt and pepper to taste.
Divide the filling and spoon into the egg white halves.
Sprinkle with chives and cilantro.