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.
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.
Recipe author: MJ of MJ's Kitchen