Chili Deviled Eggs Recipes

CHILI SPICED DEVILED EGGS

Steps:

• Place yolks, mayonnaise, chili powder, garlic powder, cumin and salt in a bowl. Mix well. Mixture may be on the dryer side. Add another tablespoon of mayonnaise if you'd like the mixture creamier.
• Spoon the mixture evenly into the eggs. Top with cilantro leaf. Chill until ready to serve.

SKILLET CHILI 'N EGGS

Steps:

• Stir chili with beans and corn together in a large skillet over medium heat; cook until heated through, about 5 minutes.
• Break eggs onto chili mixture and top eggs with American cheese.
• Cover skillet and cook until eggs are set and cheese is melted, about 10 minutes.

HOT CHILE DEVILED EGGS

Steps:

• Place eggs in single layer in 3-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 20 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
• Peel eggs; cut lengthwise in half. Slip out yolks; place in small bowl. Mash yolks with fork until smooth. Stir mayonnaise, lemon juice, onions, chilies and salt into yolks.
• Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika.

CHILI-STUFFED DEVILED EGGS

Steps:

• For the boiled eggs: Place the eggs in medium stockpot, add water to cover and pour in the vinegar. Bring to a boil, then remove from the heat and cover with a lid. Let sit for 18 minutes. Remove the eggs to a bowl of ice water and set aside.
• For the chili: In a skillet, combine the chili beans, onions, butter, tomato paste, chili powder, onion powder, cumin, garlic powder, sugar, cayenne and some salt and pepper. Cook for 20 minutes over medium heat, stirring often. Let cool.
• For the deviled eggs: Crack the eggs on the counter and peel off the shells. Cut the eggs in half and scoop the yolks into a food processor. Add the sour cream, mayonnaise, dry mustard, garlic powder, onion powder, sugar, vinegar and some salt and pepper. Pulse until smooth and creamy.
• Transfer the filling to a resealable plastic bag, snip off a corner and pipe into the egg halves. Top each deviled egg with about 2 teaspoons of the chili. Finish off with some shredded cheddar, minced scallions and a small sprinkle of smoked paprika. Enjoy!!

CHIPOTLE-DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
• Emeril's Southwest Seasoning:
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano
• Combine all ingredients thoroughly.

ROASTED PEPPER-THAI CHILE DEVILED EGGS

Steps:

• In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
• Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in mayonnaise, mustard, and vinegar. Press through a sieve to make smooth. Pulse yolk mixture with roasted peppers, minced red Thai chile, and coarse salt to taste in a food processor.
• Using a pastry bag fitted with desired tip (we used plain and star tips), pipe yolk mixture into whites. Garnish with thinly sliced chiles. Serve immediately, or chill up to 2 hours.

SRIRACHA DEVILED EGGS

Steps:

• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Cut eggs in half lengthwise; place egg yolks in a small bowl. Mash yolks with a fork; stir mayonnaise, Sriracha sauce, dry mustard, and cayenne pepper into yolks until smooth; season with salt. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
• Place egg whites cut-side up on a serving platter. Pipe the yolk mixture into egg white halves; sprinkle with smoked paprika. Refrigerate deviled eggs, covered, until ready to serve.