Chili Deviled Eggs

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.

Chili Deviled Eggs

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..

Also try my creamed spinach deviled eggs.

Chili Deviled Eggs

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. 
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Servings 24
Calories 78kcal
Author Mike

Ingredients

For the eggs

  • 12 large eggs boiled, shelled
  • 1/3 cup mayonnaise
  • 2 teaspoons sour cream
  • 2 teaspoons Dijon mustard Creole mustard is great too!
  • 2 teaspoons sweet pickle relish
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

For the topping

  • 1/2 cup corn chips finely crushed (or tortilla chips)
  • 1/2 cup Cheddar cheese shredded
  • 1/2 teaspoon chili powder
  • 1/4 cup fresh parsley finely chopped

Instructions

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.

Nutrition

Calories: 78kcal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 102mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Nutritional values are approximate.

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