Green Chile Deviled Eggs

Perfect for St. Patrick's Day or a great way to use up some of your Easter eggs.


  • 12 large hard cooked eggs, peeled
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  • 2/3 cup sour cream
  • 2 Tbsp. Dijon-style mustard
  • 1 (4 oz.) can chopped green chilies, drained


Slice eggs in half lengthwise; remove egg yolks. Set egg white halves aside. Mash the egg yolks in a medium size bowl. Stir in all ingredients; mix well. Spoon about 1 rounded tablespoon egg yolk mixture into each egg white half. Cover; refrigerate for at least 1 hour. Garnish with fresh cilantro springs and paprika. Makes 24 appetizers.

By Connie from Oden, AR


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