This recipe was given to me by a friend several years ago. These have a very unique flavor and are quite addicting. Garnish with chopped ripe olives or cilantro, and serve with your favorite salsa.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.

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  • Stir the mayonnaise, chopped green chiles, olives, chili powder, and cayenne pepper until well combined; spoon into the egg white halves.

Nutrition Facts

69.9 calories; protein 3.2g 6% DV; carbohydrates 0.5g; fat 6.2g 10% DV; cholesterol 94.2mg 31% DV; sodium 124.1mg 5% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/12/2010
Very good! I added a little cumin and garlic powder and just garnished with the black olives instead of mixing them in. My husband ate them up! Thanks:) Read More
(13)

Most helpful critical review

Rating: 3 stars
04/15/2010
I found the filling to be too runny to stuff into the eggs despite using 8 egg yolks instead of 6. I used a vegan soy mayonnaise substitute which might have been the difference. NOW--here's what to do with the extra filling: Add the rest of the canned (4 oz) green chilies the rest of the (4 oz) can of sliced olives a can of whole kernel corn (drained) two or three sliced green onions a quarter of a red bell pepper (diced) and a good grinding of black pepper to make a nice corn relish/corn salad. These two recipes would be perfect to take to a picnic--you get credit for two dishes but really only had to do one and a half! Read More
(6)
7 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/12/2010
Very good! I added a little cumin and garlic powder and just garnished with the black olives instead of mixing them in. My husband ate them up! Thanks:) Read More
(13)
Rating: 4 stars
09/13/2010
I think these are nice change of side. I had to add more cayenne and chilli powder I also added some garlic salt. Overall pretty good. Read More
(8)
Rating: 4 stars
05/21/2010
I brought these along to a mexican themed dinner at a friend's house. Everyone loved them! In fact they were requested again. Nice twist on an old favorite. Read More
(7)
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Rating: 3 stars
04/15/2010
I found the filling to be too runny to stuff into the eggs despite using 8 egg yolks instead of 6. I used a vegan soy mayonnaise substitute which might have been the difference. NOW--here's what to do with the extra filling: Add the rest of the canned (4 oz) green chilies the rest of the (4 oz) can of sliced olives a can of whole kernel corn (drained) two or three sliced green onions a quarter of a red bell pepper (diced) and a good grinding of black pepper to make a nice corn relish/corn salad. These two recipes would be perfect to take to a picnic--you get credit for two dishes but really only had to do one and a half! Read More
(6)
Rating: 3 stars
05/29/2012
These were good but I was hoping for a more Mexican-y flavor. I added some salt and pepper and garnished them w/ black olives and an extra sprinkling of chili powder. I may try to play around w/ the flavors more b/c I think there is potential here. Thanks for sharing.:) Read More
(3)
Rating: 4 stars
12/26/2012
Very good! I quartered them and piped with a bag. They were a hit with the little kids and at a taco themed luncheon. I was very pleased that quartering worked! I will do that from now on. Read More
(3)
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