Tex-Mex Devilled Eggs

These peppy eggs lose the traditional filling made with crumbled egg yolks. Instead, a Tex-Mex dip is spooned into hard-boiled egg whites. Use the reserved crumbled egg yolks in salads or sprinkled over your favorite chowders.
  • 1 can (4 oz.) diced green chilies
  • 1 can (5.75 oz.) chopped black olives
  • 1 large tomato, seeded and chopped
  • 4 green onions, diced
  • 1/2 T. red wine vinegar
  • 3 T. extra virgin olive oil
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. crushed red pepper
  • 12 hard-boiled eggs, halved lengthwise and yolks removed
  • 2 T. chopped cilantro, optional

In a mixing bowl, combine the chilies, olives, tomato, green onions, vinegar, olive oil and seasonings. Mix well, cover and chill for 30 minutes.

Carefully spoon the chilled mixture into the center of each hard-boiled egg half. Arrange on a serving plate and sprinkle with chopped cilantro, if desired.

  • Yields: 12 servings
  • Preparation Time: 15 minutes, plus chilling time
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