Tex-Mex Diablos

From Patricia Mitchell's article on deviled eggs.

  • 6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
  • 1/4 cup sour cream
  • 2 tablespoons cooked corn kernels (fresh, canned or frozen), drained well
  • 2 teaspoons hot chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons canned chopped green chiles, drained well
  • 2 teaspoons shredded Monterrey Jack cheese, plus more for garnish
  • Salt and black pepper to taste
  1. Combine the thoroughly mashed yolks with the sour cream.
  2. Stir in the corn, chili powder, cumin, garlic powder, cayenne, chiles, and Monterrey Jack.
  3. Taste, then season with salt and pepper.
  4. Fill the whites evenly with the mixture and garnish each egg half with shredded cheese.

Note: The possibilities for deviled eggs are virtually endless. The proof of that is in Debbie Moose's book, Deviled Eggs, which contains no less than 50 deviled egg recipes, from very basic to very fancy. It's a good read.

Ready in: 4 Hrs

Recipe editor Patricia Mitchell