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Latin Devils
Appetizers | Green Chile Recipes

6 hard-cooked eggs
2 Tablespoons drained chopped green chiles
2 Tablespoons canned corn kernels
2 Tablespoons minced green onions including tops
2 Tablespoons shredded Monterey Jack cheese
2 Tablespoons Jay's Red Chile Sauce (or you can substitute your favorite taco or enchilada sauce)
Olive slices

Hard-cook the eggs, remove shells and cut in half lengthwise.  Mash yolks in a bowl with a fork.  Mix in the chopped chiles, corn, green onions, cheese and sauce.  Fill the whites with yolk mixture, garnish with olive slices.

(Variation on a recipe printed in the Minneapolis Star-Tribune.)