Skip to main content

Hatch Chile Deviled Eggs

Hatch Chile Deviled Eggs
Hatch Chile Deviled Eggs

The recipe and photography for this post were provided by our friends at Melissa’s Produce.

Deviled eggs are the ever popular picnic starter or party appetizer, and we’re taking them to a whole new level of flavor. By adding a touch of subtle heat from our favorite Hatch Chile Peppers, these little bites will be the talk of your next gathering.

Hatch Chile Deviled Eggs

Makes 24 deviled eggs


  • 12 fresh eggs
  • ½ cup real mayonnaise
  • 1 teaspoon dry mustard
  • 2 tablespoons sweet pickle relish
  • Salt and freshly ground pepper, to taste
  • 2 teaspoons dried and ground New Mexico Hatch Chiles
  • 1 teaspoon cayenne pepper


  1. Place the eggs in a large pot and add enough cold water to cover the eggs by 1-inch. Over high flame, bring the eggs and water to a boil. Remove the pot from the heat, cover and let sit for exactly 17 minutes.
  2. Next, 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.
  3. Repeat for the other 6 eggs.
  4. When cool, carefully peel the eggs and rinse them.
  5. 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 the cayenne pepper to the egg yolks. Mix well until creamy.
  6. Pipe the yolk mixture into the egg white halves. Combine ground Hatch Chiles and cayenne pepper and sprinkle over top of the eggs. Place in the refrigerator until ready to serve.

Hatch Deviled Eggs

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

Be the first to leave a review!

Your name will be displayed if entered. Email address will not be published.
Required fields are marked *

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge