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Chili-Lime Deviled Eggs: A Classic, Twisted

A few weeks ago while making chicken empanadas and caramel bourbon peach pies I ended up with a few more hard-boiled eggs than I needed. Looking around the kitchen at what there was to offer, I told my husband, Ole, to get to work making chili-lime deviled eggs, a recipe we’d discussed maybe nine months prior.

Lucky for me, he actually remembered our conversation, which I think speaks to the fact that he remembers the things he cares greatly about, and food is high on that list of things for him. By the time I had my empanadas filled and ready to bake, the chili-lime appetizers were ready to consume. The fresh chili peppers add a fresh spice that can’t be matched, and there’s a burst of pico de gallo on top that brightens up the whole deviled egg, which can traditionally be a bit heavy.


These didn’t last long enough to share with anyone, and I know Ole is plotting to make them again soon. Just last night I caught him telling me that we really didn’t need all the fresh eggs in the fridge and he’d just hard boil a few to keep in there as well for lunches. Sure. I just hope I catch him when he puts them together so I can steal a few.

Chile Lime Deviled Eggs

8 hard-boiled eggs
3 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons + 1 teaspoon lime juice
2 Thai chilies or 1 chili pepper, minced
3 teaspoons cilantro, minced
1 teaspoon cumin
1 tablespoon onion, chopped
2 tablespoons tomato, chopped
2 tablespoons green pepper, chopped

Cut hard-boiled eggs in half and remove the cooked yolks. Add cooked yolks to a bowl and mash. Add in mayonnaise, salt and pepper, 2T lime juice, chilies, cilantro and cumin and mix well. Toss onion, tomato, green pepper and remaining lime juice together in an easy pico de gallo. Pipe the yolk mixture back into egg white halves. Garnish with the pico de gallo and cilantro leaves (if desired).

Makes 16 devilishly good eggs.

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