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Appetizers

Diablo Eggs

Diablo Eggs recipe
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
Magazine Acquisition

What You Need

8
 hard-cooked eggs, peeled
1/4
cup  KRAFT Real Mayo Mayonnaise
1
 poblano chile, roasted, seeded, deveined and chopped
2
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.
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