These Sunburst Deviled Eggs are a perfect solution to all those Easter eggs! Light and tasty, they are a favorite for brunch or a light meal.
Ingredients
- 13 oz. container BUENO® Frozen Green Chile
- 1 tsp. vegetable oil
- ¼ medium onion chopped
- 8 hard boiled eggs
- 1 stalk celery finely chopped
- 1 ½ Tbsp. mayonnaise
- ½ tsp. mustard
- ½ tsp. salt
- ¼ tsp. pepper
Servings: eggs (about 2.5 oz. each)
Units:
Instructions
- Place frozen green chile in a saucepan over low heat. Cook 15-20 minutes covered.
- Heat oil over low heat in a sauté pan. Sauté onion.
- Add cooked green chile. Cook an additional 10 minutes over medium heat or until excess moisture evaporates. Remove from heat.
- Split eggs in half. Remove eggs from shells. Place whites on a serving plate. Scoop out yolks into a bowl.
- Mash yolks with a fork.
- Stir in cooked onion and green chile mixture, celery, mayonnaise, mustard, salt and pepper. Mix well.
- Scoop spoonfuls of mixture into each halved egg white.
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