APPETIZERS — Deviled Eggs

Susie Hojel
Deviled eggs recipe with Chile Crunch spicy condiment

Deviled Eggs

6 hard-boiled eggs, peeled and cut in half 2-3 Tablespoons Mayonnaise 1-2 Tablespoon CHILE CRUNCH Salt and pepper to taste   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. Combine the egg yolks, mayonnaise and CHILE CRUNCH until smooth. Stuff each egg white halves and garnish with cilantro. Variations: Add finely chopped cilantro or basil to the egg yolk mixture.

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