Appetizers

Diablo Eggs

photo by:kraft

No doubt, the poblano peppers gives this eggs a smokey and spicy flavor hard to compare with other devil eggs I made in the past ...GREAT FOOD!! thaks for sharing ;0)

posted by

mutantmeat

on 10/15/2005

time

prep:

10 min

total:

10 min

servings

total:

16 servings

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What You Need

hard-cooked eggs, peeled

1/4

cup KRAFT Real Mayo Mayonnaise

poblano chile, roasted, seeded, deveined and chopped

tsp. GREY POUPON Dijon Mustard

1/2

cup chopped onions

1/8

tsp. each Salt and pepper

1/8

tsp. paprika

Make It

CUT eggs lengthwise in half. Remove yolks; mash in small bowl. Add all remaining ingredients except egg whites and paprika; mix well.

SPOON or pipe egg yolk mixture into centers of egg whites. Sprinkle with paprika.

Kraft Kitchens Tips

How to Roast, Peel and Seed Poblano Peppers

Heat broiler. Place peppers on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place peppers in resealable plastic bag; seal bag. Let stand 10 min. Remove peppers from bag. Place peppers under cold running water and remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each pepper. Remove small cluster of seeds attached to the base.

Make Ahead

Eggs can be prepared ahead of time. Store in airtight container in refrigerator until ready to serve.