The recipe and photography for this post were provided by our friends at Melissa’s Produce.
Deviled eggs are a staple picnic starter and party appetizer, but they’re also the perfect partner to seasonal Hatch chiles.
Available at Heinen’s for a limited time every summer, these New Mexico native green peppers are highly anticipated every year for their deliciously vibrant flavor. Sold roasted or raw in Heinen’s Produce Department, a few pieces sprinkled on a top of a classic deviled egg is a simple way to ignite everyone’s taste buds.
Why You’ll Love This Recipe
- It’s an easy way to elevate a classic recipe. Deviled eggs are an age old food that have been gracing appetizer tables for decades. By adding a few seasonal Hatch chiles to the top of each egg, you can take the flavor from ordinary to extraordinary. It’s that simple! If you eat deviled eggs regularly and like the added heat of Hatch chiles, stock up while they’re in season and store them in your freezer to use throughout the year.
- Cook time:
- Prep time:
- Total time:
- 12 Heinen's cage free eggs
- ½ cup mayonnaise
- 1 tsp. Heinen's dry mustard
- 2 Tbsp. sweet pickle relish
- Salt and freshly ground pepper, to taste
- 2 tsp. Hatch chiles, dried and ground
- 1 tsp. Heinen's cayenne pepper
- Place the eggs in a large pot and add enough cold water to cover the eggs by 1 inch. Over high heat, bring the eggs and water to a boil. Remove the pot from the heat, cover and let sit for exactly 17 minutes.
- Transfer the eggs to a bowl of ice water. Bring the water back to a boil. Place 6 eggs back into the boiling water and cook for 10 seconds, then return them to the ice water.
- Repeat for the other 6 eggs.
- When cool, carefully peel and rinse the eggs.
- Split each egg in half, lengthwise, and remove the yolk. Place the yolks in a mixing bowl. Using a fork, mash the yolks. Add the mayonnaise and the rest of the ingredients, except for the ground Hatch chiles and cayenne pepper to the egg yolks. Mix well until creamy.
- Pipe the yolk mixture into the egg white halves. Combine the ground Hatch chiles and cayenne pepper and sprinkle over top of the eggs. Place in the refrigerator until ready to serve.