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.
Servings 24
Calories 78kcal
Equipment
Ingredients
For the eggs
- 12 large eggs boiled, shelled
- ⅓ cup mayonnaise
- 2 teaspoons sour cream
- 2 teaspoons Dijon mustard Creole mustard is great too!
- 2 teaspoons sweet pickle relish
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
For the topping
- ½ cup corn chips finely crushed (or tortilla chips)
- ½ cup Cheddar cheese shredded
- ½ teaspoon chili powder
- ¼ 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.
Notes
Got a crowd that's craving spicy? Substitute pepper jack for the cheddar. Or even habanero jack.
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