Green Chile Deviled Eggs
By Morgan BollingPublished on April 5, 2026
Time
1 hour
Yield
Makes 12 eggs
Ingredients
Green Chile
2 Hatch or Anaheim chiles 1 small jalapeño chileCilantro Sauce
1 garlic clove 1 tablespoon pine nuts 1 cup fresh cilantro leaves 3 tablespoons extra-virgin olive oil ¼ teaspoon grated lime zest plus 1 tablespoon juice½ teaspoon table saltEggs
6 hard-boiled large eggs 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 tablespoon lime juice ⅛ teaspoon ground cumin ⅛ teaspoon table salt Fresh cilantro leavesBefore You Begin
We suggest using our recipe for Easy-Peel Hard-Boiled Eggs, which helps ensure smooth, intact whites. To slice eggs, lay each egg on its side and sweep the blade cleanly down the center. Wipe the knife after each egg. If preferred, use a pastry bag fitted with an open star tip or large plain tip to fill the egg halves. These are also delicious garnished with crispy jalapeños; look for them at the supermarket near the fried onions or online.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Arrange 2 Hatch chiles and 1 small jalapeño chile in single layer on prepared sheet. Broil until chiles are soft and mostly blackened, about 10 minutes, flipping chiles and rotating sheet halfway through broiling. Transfer chiles to bowl, cover, and let stand for 10 minutes. When cool enough to handle, peel chiles. Stem and seed Hatch chiles, then chop fine (you should have about ¼ cup). Stem (but do not seed) jalapeño, then chop fine. Pat peppers dry.
- Process 1 garlic clove, 1 tablespoon pine nuts, 1 cup cilantro leaves, 3 tablespoons extra-virgin olive oil, ¼ teaspoon grated lime zest plus 1 tablespoon juice, ½ teaspoon table salt in food processor until smooth, scraping down bowl as needed, about 1 minute. Season with salt and pepper to taste. (Sauce can be covered with 1 tablespoon oil and refrigerated for up to 1 day or frozen for up to 1 month.)
- Slice 6 hard-boiled eggs in half lengthwise with paring knife. Transfer yolks to bowl; arrange whites on serving platter. Mash yolks with fork until no large lumps remain. Add 2 tablespoons mayonnaise and 1 teaspoon Dijon mustard and use silicone spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes. Add 1 tablespoon lime juice, ⅛ teaspoon ground cumin, and ⅛ teaspoon salt and mix until combined. Stir in chiles until fully incorporated.
- Place heaping ¼ teaspoon cilantro sauce in each egg white half. Distribute yolk mixture evenly on top. Garnish eggs with cilantro leaves and serve.
for the green chiles
for the cilantro sauce
for the eggs
Time
1 hourYield
Makes 12 eggsIngredients
Green Chile
Cilantro Sauce
Eggs
Ingredients
Green Chile
Cilantro Sauce
Eggs
Ingredients
Green Chile
Cilantro Sauce
Eggs
Why This Recipe Works
A jalapeño (and its seeds) drive home the green chile flavor and heat. Broiling the chiles softens them and adds subtle smokiness, while peeling keeps them from being leathery in the final creamy filling. Patting them dry prevents extra moisture in the filling. We then make a creamy base with mayonnaise and mustard, enhanced with lime juice for brightness. To add freshness, we spoon a vibrant cilantro sauce into the base of each egg before topping with the filling. The result is a balanced bite that’s cool and creamy with just enough heat to keep things interesting.
Before You Begin
We suggest using our recipe for Easy-Peel Hard-Boiled Eggs, which helps ensure smooth, intact whites. To slice eggs, lay each egg on its side and sweep the blade cleanly down the center. Wipe the knife after each egg. If preferred, use a pastry bag fitted with an open star tip or large plain tip to fill the egg halves. These are also delicious garnished with crispy jalapeños; look for them at the supermarket near the fried onions or online.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Arrange 2 Hatch chiles and 1 small jalapeño chile in single layer on prepared sheet. Broil until chiles are soft and mostly blackened, about 10 minutes, flipping chiles and rotating sheet halfway through broiling. Transfer chiles to bowl, cover, and let stand for 10 minutes. When cool enough to handle, peel chiles. Stem and seed Hatch chiles, then chop fine (you should have about ¼ cup). Stem (but do not seed) jalapeño, then chop fine. Pat peppers dry.
- Process 1 garlic clove, 1 tablespoon pine nuts, 1 cup cilantro leaves, 3 tablespoons extra-virgin olive oil, ¼ teaspoon grated lime zest plus 1 tablespoon juice, ½ teaspoon table salt in food processor until smooth, scraping down bowl as needed, about 1 minute. Season with salt and pepper to taste. (Sauce can be covered with 1 tablespoon oil and refrigerated for up to 1 day or frozen for up to 1 month.)
- Slice 6 hard-boiled eggs in half lengthwise with paring knife. Transfer yolks to bowl; arrange whites on serving platter. Mash yolks with fork until no large lumps remain. Add 2 tablespoons mayonnaise and 1 teaspoon Dijon mustard and use silicone spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes. Add 1 tablespoon lime juice, ⅛ teaspoon ground cumin, and ⅛ teaspoon salt and mix until combined. Stir in chiles until fully incorporated.
- Place heaping ¼ teaspoon cilantro sauce in each egg white half. Distribute yolk mixture evenly on top. Garnish eggs with cilantro leaves and serve.
for the green chiles
for the cilantro sauce
for the eggs
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments