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.
An Inspired Cook 