Southwestern Deviled Eggs: A Twist on a Classic
A Flavorful Fusion
When it comes to deviled eggs, it’s hard to resist the allure of a creative twist. That’s exactly what Mitch Prensky, the talented chef-owner behind Supper in Philadelphia, brings to the table with his innovative recipe.
The Perfect Blend of Flavors
Prensky’s Southwestern deviled eggs combine the richness of hard-boiled egg yolks with the bold flavors of Hatch green chiles, lime juice, mayonnaise, and cilantro. The result is a refreshing, zesty take on a classic appetizer that’s sure to impress.
Yield and Difficulty
This recipe yields 8 to 10 servings as an appetizer and can be prepared in just 45 minutes. With its easy-to-follow instructions, it’s perfect for cooks of all skill levels.
The Essential Ingredients
To make Prensky’s Southwestern deviled eggs, you’ll need:
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 teaspoons chopped canned Hatch green chiles
- 2 teaspoons freshly squeezed lime juice
- 2 teaspoons finely chopped fresh cilantro
- Kosher salt
- Freshly ground black pepper
- Corn salsa for garnish (optional)
Step-by-Step Instructions
- Hard-Boil and Prepare the Eggs: Hard-boil the eggs, cool, peel, and halve them. Carefully remove the yolks and reserve the whites.
- Mix the Yolk Mixture: Combine the egg yolks, mayonnaise, mustard, chiles, lime juice, and cilantro in a medium, nonreactive bowl. Season with salt and pepper to taste, then mix until the yolks are broken up and the ingredients are evenly incorporated.
- Assemble the Deviled Eggs: Evenly pipe or spoon the yolk mixture into the reserved egg white halves. If desired, top with corn salsa for an added burst of flavor.
With its bold Southwestern flavors and easy preparation, this recipe is sure to become a staple at your next gathering or party.
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