Spicy Deviled Eggs with Chicharrones
Perfect appetizer for any party or event.
Servings: 12 servings
Calories: 133kcal
Ingredients
- 16 Eggs peeled
- 1/4 cup Mayo
- 2 tbsp Relish
- 2 tbsp Dijon Mustard
- 1/2 tsp teas Ancho Chile Powder
- Salt and Pepper to taste
- Paprika to garnish
- 1 cup Chicharrones
- 2 scallions sliced on a an angle
Instructions
- Boil the eggs for 9 minutes.
- Drain the eggs and place in an ice bath.
- When cool enough to handle, peel the eggs.
- Slice 12 of the eggs in half carefully.
- Remove the yolks from each into a bowl.
- Set 24 whites aside until ready to fill. You will have 8 extra.
- 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.
Nutrition
Serving: 1g | Calories: 133kcal | Carbohydrates: 1g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 222mg | Sodium: 212mg | Potassium: 95mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 372IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg