Spicy Deviled Eggs with Chicharrones
Perfect appetizer for any party or event.
Servings 6 servings
- 12 Eggs peeled
- 4 additional egg yolks
- ¼ cup Mayo
- 2 tbsp Relish
- 2 tbsp Dijon Mustard
- ½ teas Ancho Chile Powder
- Salt and Pepper to taste
- Paprika to garnish
- 1 cup Chicharrones
- 2 scallions sliced on a an angle
Slice the eggs in half carefully.
Remove the yolks from each into a bowl. Add the remaining yolks.
Set the whites aside until ready to fill.
Whip the mayo, relish, mustard, ancho chile powder, and salt and pepper in the bowl with the yolks until light and fluffy.
Pipe the filling into the reserved egg whites.
Garnish with chunks of chicharrones and place scallions on top.
Calories: 262kcal | Carbohydrates: 2g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 465mg | Sodium: 387mg | Potassium: 152mg | Vitamin A: 690IU | Vitamin C: 0.7mg | Calcium: 71mg | Iron: 2.1mg