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If there’s a plate of deviled eggs to be found, I’m there. These chili deviled eggs take the old school classic to a totally new place. They have a good bit of a mustardy tang to them, more so than grandma’s much-loved version. But undoubtedly, the big score is the crunchy corn chip topping, contrasting the creamy smooth filling perfectly. These are different but not so crazy different that you’ll scare anyone away from the appetizer table. I could not get enough of them, that’s for sure.
Instead of sprinkling the chili powder over the deviled eggs I first put the powder into a fine handheld sieve (away from the eggs). I then gently tap the sieve over the eggs. This (usually) produces a nice consistent sprinkling of the chili powder, much better than the days when I used my hands and ended up with big chunks of chili powder here and hardly any over there.
As much as I cook, and as much as I think I can actually do a few things correctly in the kitchen, I stink at boiling eggs. I mean stink bad too. So I ‘cheat’. I bought an egg cooker. This little bugger does up to 7 eggs at a time, perfectly!!! I love it!
Also try my creamed spinach deviled eggs.
Chili Deviled Eggs
For the eggs
For the eggs
- Slice the eggs in half lengthwise.
- Carefully remove the yolks and place into a medium bowl.
- Smash the yolks with a fork. Add the remaining ingredients. Combine well, smashing any chunks with a fork. You want the mixture to be smooth enough to pipe thru a piping bag or cake decorating tool.
- Pipe the filling into the egg halves.
For the topping
- Top each filled egg with the crushed chips and cheddar.
- Sprinkle with chili powder and parsley and serve.
Nutritional values are approximate.