Deviled Eggs with Chile Crunch

Deviled eggs recipe with Chile Crunch spicy condiment

Deviled Eggs

Serves 4


  • 6 hard-boiled eggs, peeled and cut in half
  • 2-3 tablespoons mayonnaise
  • 1-2 tablespoon CHILE CRUNCH
  • salt and pepper to taste


Combine the egg yolks, mayonnaise, and CHILE CRUNCH until smooth. Stuff each egg white half and garnish with cilantro.

Variations: Add finely chopped cilantro or basil to the egg yolk mixture.

*Note: The best way to hard-boil eggs, is to place them in a pan with cold water, cover and bring to a boil, turn burner off and let sit for 20 minutes. Refrigerate right away and they will peel more easily.

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