Huevos Verde Deviled eggs.
We came up with this recipe for a catering dinner. They wanted deviled eggs but not the traditional kind. These are really good and disappear fast so make plenty.
The best way we have found to boil eggs consistently is this. Add eggs to your pot, cover with cold water, bring the water to a boil, cover, turn off heat and let sit for 15 minutes. Put in a ice bath to stop the cooking. Peel right away. The eggs come out perfect every time.
6 boiled eggs
3 Tablespoons fresh cilantro chopped
5 green onions diced
1 small jalapeno diced
2 small radishes diced
1-1/2 teaspoons cumin
2 teaspoons grated lime peel
Salt & Pepper to taste
1 teaspoon dried red chili powder
3 Tablespoons each of Mayonnaise and sour cream
1 dash of horseradish sauce or to taste
After eggs are peeled, cut them in 1/2 end to end, scoop out the yolk and put into a bowl, set aside white cups.
Mash the egg yolks with a fork until smooth
Mix in, mayo, sour cream, horseradish, cumin, radishes, green onions. salt & pepper. Mix until smooth.
Scoop the yolk mixture back into the egg cups to desired fullness. Sprinkle with chili powder, garnish with chopped cilantro, diced jalapeno, lime peel.
These will have a nice little kick to them and they have a great little crunch to them as well. Serve at your next Tapa party or anywhere appetizers are welcome. Make sure you bring the recipe because you will be asked for it. Or send them to our site and they can get it here, even better. Enjoy.