Green chile and eggs are an absolutely delicious combination. Green chile omelette, chile relleno quesadilla, scrambled eggs smothered in green chile, fried egg and green chile, and now these green chile deviled eggs. I’ve never had a deviled egg I didn’t like, but I do prefer them spicy. You may remember my Gochujang Deviled Eggs. Green chile deviled eggs are spiced with roasted green chile, obviously, and pickled jalapeño. If you want even more spice, just add some green chile powder or a green chile blend.
To spice these eggs, I use pickled jalapeño that I make from homegrown jalapeños and roasted New Mexico green chile. The chile adds a subtle spiciness while the jalapeño kicks it up a notch or two. By topping each deviled egg with a slice of jalapeño, you really get a blast of heat as well as a fabulous flavor. A touch of cream cheese is added to the egg yolks for a creamier texture.
As with all deviled eggs, the challenge is mostly in the boiling and peeling for the perfect egg. We each have our own technique of doing this, but just in case you don’t, I have included my process in the recipe. One thing I discovered a few years back was how to get the perfect hard-boiled egg. I always overcooked mine. Now I follow the method of placing the eggs in water, bringing them to a boil, then removing them from the heat and letting them “cook” for 12 minutes in the hot water. They come out perfect every time.
Green Chile Deviled Eggs
Deviled eggs spiced with New Mexico green chile and pickled jalapeño make a nice snack, appetizer or side for a salad. They also make a tasty breakfast.
*See Kitchen Notes for substitutions, related links and additional information.
- 7 large eggs*
- water
- 2 tbsp mayonnaise
- 1 tbsp cream cheese
- 1 tbsp brine from pickled jalapeño*
- 2 tbsp minced roasted green chile*
- 1 tsp minced pickled jalapeño*
- 2 dashes green chile spice mix* or 1/8 tsp. spicy sea salt
- Sea salt
- 14 slices of pickled jalapeño
- Green Chile Spice Mix*
Place eggs in one layer in a sauce pan.
Cover with water and bring to a boil.
Once a boil is reached, cover and remove from the heat.
Let eggs set in hot water for 12 minutes.
Drain. Gently shake eggs in pan to crack the shells.
Transfer eggs to a bowl of ice water or cover with ice and cold water. Let chill for at least 5 minutes. Drain.
To remove the shell, gently tap both ends of the egg and roll the egg on its side to crack the shell. Starting with the wide end, carefully remove the shell and the skin layer. Transfer shelled eggs to a plate.
Cut the eggs in half lengthwise. Carefully remove the yolks and transfer to a small bowl.
Smash the yolks with a fork until broken up.
To the yolks add the mayonnaise, cream cheese and brine. Mix ingredients until you have a smooth filling.
Stir in the minced green chile, jalapeño and spice chile mix or spicy sea salt. Mix well.
Taste and adjust seasoning as desired.
Fill each of the egg cavities with some of the filling, about 1/2 tbsp. Top each egg with a slice of pickled jalapeño and a sprinkle of sea salt.
Chill for at least 2 hours before serving.
Eggs – I always add an extra egg (that 7th egg) so I can “test” the results before serving. We all know that it’s impossible to resist eating one before serving.
Pickled Jalapeño – Any pickled chile pepper can be used, but I do recommend one with heat and a touch of sugar in the brine.
Roasted Green Chile – Use red or green roasted chile. If you don’t have New Mexico chile, then you can substitute poblano chile.
Green Chile Spice Mix – If you don’t have the mix, substitute with red or green chile powder and increase the salt to 1/4 tsp or to taste.
For more spicy eggs, check out these recipes.
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MJ,
These eggs are a double-hitter for me! Deviled and with some heat! My family would love these at a get-together. They might not last until serving time though! 😀
Hope you’re doing well dear!
Ciao,
Roz
I’m not usually a fan of deviled eggs – which is weird, because I love eggs! There’s something about the yolk mixture that I find cloying. I’ll bet I’d love a spicy version, though! Thanks!
It’s not really that weird. I love eggs too, but I don’t like hard-boiled eggs unless they are deviled. So go figure. 🙂 Thanks!
I bet I’d eat a LOT more deviled eggs if I made your recipe! So flavorful and beautifully garnished!
Thanks Liz. They are pretty addicting. 🙂
I havent tried green chili and egg combination before but these look great and very healthy. Thanks for sharing.
Thank you. Oh you really should try eggs and green chile. It’s a great combination of flavors.
Deviled eggs. These really put the devil back in! Love the heat! Bet these disappear fast!
Thanks Abbe. Devilish little things aren’t they?
Really delicious recipe
Thanks Chris.
I love love deviled eggs and these ones with the chiles look so flavorful, colorful, and super yummy!
Thanks Amy. They are yummy!
I can’t wait to give you delicious sounding version of deviled eggs a try.
Now this is a tempting new version of deviled eggs that I must try. Not only have I not used the chiles but the cream cheese as well.
Thanks Karen. Normally, I don’t use cream cheese in deviled eggs, but it really worked quite well here. Hope you enjoy.
Yes, eggs and green chile are a perfect pairing, but I’ve never thought of using them together in deviled eggs! Wow! If I can find some green chile in NC, this is on the menu for Easter for sure…
Thanks Tamara. Headed to NC for Easter? Well, have a wonderful trip and Easter. Good luck finding green chile in NC. 🙂
i’ve never made deviled eggs and these are way cooler than the ones i’ve been exposed to haha — i love the idea of the green chile Mj, they look luscious. I’m also so curious to try your egg cooking method, i’ve not heard of that one, sounds like a winner.
You’ve never made deviled eggs? Well, at least I’m not the only one that find myself having not made a common dish. 🙂 I’ve never made a layered cake or cheesecake. Go figure. If you do a lot of boiled eggs, I would definitely try this. Just reduced the resting times for the desired yolk softness that you are going for. 12 minutes it the max IMO. For soft-boiled I do 6 – 6 1/2 minutes. It works like a charm. Enjoy Kelly and thanks for commenting.
Beautiful brunch for Easter it is! Another great one form your kitchen to try! 🙂
Thanks Davorka. Happy Easter!
Now why haven’t I thought of putting green chiles in deviled eggs??? I’ve got to make this recipe. And I love the addition of cream cheese. Thanks for this recipe M.J.
Thanks Lea Ann. The cream cheese helped to add some creaminess as well as reducing the amount of mayo I usually use. I liked it.
I’m definitely going to try your method of boiling eggs MJ. I never seem to get them quite right. i like ’em a bit soft in the yolks 🙂 I love jalapenos and devilled eggs, so this sounds delish.
Thanks Sherry. I hope this method works for you. I tore up a lot of eggs before discovering this. Now I get 9 out of 10 perfect peels. If you like the softer yolks, then leave them in for 10 minutes instead of 12. For deviled eggs I like them well cooked but not dry. Otherwise, I prefer soft-boiled eggs.
Craving these right now! Brilliant idea adding in some of your homemade pickled chile peppers. You know deviled eggs are kind of addictive – plain, but kicked up you make them – completely irresistible.
Thanks Bobbi. Kinda of addicting? Let’s just say VERY addicting. 🙂
I so heart these! I haven’t made deviled eggs in forever. Easter dinner is coming up though! Thanks, M.J.!!!!!
thanks Debra. These would be great for Easter dinner.
Used to prepare devilled eggs oft enough when one could regularly have a crowd for parties . . . must bring up an old favourite . . . in a new format if I can find all the New Mexico chilli ingredients ! Somewhat new flavour profile but an interesting one . . . thanks !!!
Thanks Eha. I’m sure these would be a hit at a party. Different flavors that what people in your area are used to, I’m sure. 🙂 Cheers, MJ
These are right up my alley! They’re perfect for any spring brunch!
Thanks Susan. I think we have become addicted to them.
I use a similar method for making hard-boiled eggs. I used to let them sit for 16 or 17 minutes; but have come to think the yolk as too “done.” So I’m in the 12 or 13 minutes camp these days. Anyway, love deviled eggs, and I agree they need to be spicy. These look fantastic — thanks.
Thanks John. It’s amazing how years of cooking it took before I was finally able to make the perfect egg. 🙂
I too am a huge fan of deviled eggs! Adding green chile is right up my alley too…putting this one on the list!
thanks Judy. I hope you enjoy them as much as we do.
I too never met a deviled egg that I didn’t like. I love your spicy deviled eggs, they would be a big hit at our house. Making a 7th egg is brilliant, might be the only way I get to eat one as they seem to disappear off the plate, especially when my boys are around!
Thanks Jan. The disappearing eggs is exactly why I had to start adding an extra egg. 🙂 In fact, I have to cook 2 extra eggs because Bobby steals one right after it gets shelled.
Yum! They sound so good 😍
Thanks Taruna.
Hi, looks so tempting and super delicious, must add it the hime menu. Thank you. Hapoy greetings.
Thanks baby. I hope you enjoy them.
Deviled eggs are a MUST for the Easter! These sound and look fabulous with green chile. I love your vintage plate too.
Thanks Angie. My mother always made deviled eggs for Easter. I love making them any time. 🙂 Isn’t that a nice plate. My sweet neighbor gave it to me recently. I love it!