Servings: 6

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Hatch Chile Deviled Eggs


6 large eggs
3 Hatch green chiles, roasted, peeled, seeded (if desired), and diced
3 tablespoons light mayonnaise
2 tablespoons non-fat Greek yogurt
2 tablespoons finely chopped chives or green onions
1/2 teaspoon ground cumin
3 tablespoons chopped fresh cilantro or parsley, plus some for garnish
1 tablespoon lime juice
Salt and pepper, to taste


Boil eggs, peel and halve, then scoop out yolks. Put yolks in bowl with remaining ingredients. Using fork, mash into mixture. Spoon back into hollowed-out eggs. Sprinkle with remaining cilantro or parsley.

(See chile roasting instructions here.)

Source: Adapted from New Mexico Department of Agriculture

Analyzed to serve 6. Calories 100, Total Fat 7g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 185mg, Sodium 130mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 2g, Protein 7g, Vitamin A 10%, Vitamin C 90%