Santa Fe Deviled Eggs
2 hard-cooked eggs
1 tablespoon mayonnaise
1 tablespoon canned chopped green chilies
1/2 teaspoon chipotle pepper in adobo sauce
1/8 teaspoon garlic salt
4 teaspoons salsa
1-1/2 teaspoons thinly sliced green onion
1 pitted ripe olive, quartered
Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, chilies, chipotle pepper and garlic salt. Stuff or pipe into egg whites.
Top with salsa, onion and an olive piece. Refrigerate until serving.
Pairs Well With
I give my deviled eggs a zippy Southwestern flair. The smoky, spicy flavor is a hit with my fiance, Chris.