I have another Southwestern-inspired deviled egg recipe for you AND another deviled egg recipe without mayo. I’ve been receiving feedback that you all like the recipes that don’t use mayo. I am happy to oblige. If we can make these appetizer favorites healthier then all the better!
A friend gave me this recipe. It came from one of the cookbooks of a local cooking personality here in Phoenix, Arizona- a man by the name of Mad Coyote Joe. This was before my time in Arizona, but I understand that he used to have a local cooking show. I love this recipe’s Southwestern style. They are similar to this Southwestern deviled egg recipe that I posted a while back.
For having lived in Arizona as long as I have (I moved here in 2005), I haven’t yet gotten used to spicy food. I tend to stick to mild to no heat when I’m cooking Mexican food. One of these days I will post a recipe that has more heat. After all, according to Wikipedia, deviled eggs came by their name because of their spiciness. In the 19th century, the term “deviled” was used for zesty or spicy foods.
Why do I call these eggs healthy? Well, the only fatty thing added here is the cheese. Otherwise these deviled eggs get their creaminess from the yolks themselves. Contrary to popular opinion, egg yolks are healthy and packed with nutrients that our bodies need. Just remember this the next time you pop one of these delicious deviled eggs into your mouth. 🙂
If you are looking to make a big batch of deviled eggs to feed a hungry crowd, then this would be a great recipe to double because many of the ingredients come from cans and you don’t use the whole can if you follow the recipe as written. Doubling the recipe will help to use up all of the ingredients so nothing goes to waste.
If you make these, please let me know. Enjoy!
- 6 hard-boiled eggs. I recommend the steam method to cook your eggs.
- 3 tbsp. green chiles, drained and chopped
- 2 tbsp. canned corn, drained
- 1 green onion, finely chopped
- 2 tbsp. muenster cheese, shredded
- 1 tbsp. red enchilada sauce
- Salt and pepper to taste
- Sliced black olives for garnish
- Cut the eggs in half lengthwise and remove yolks to medium bowl. Set the whites aside.
- Mash yolks with fork.
- Add chiles, corn, onion, cheese, enchilada sauce, salt and pepper. Mix well. I like to use a mixer to get a creamy texture.
- Pipe or spoon mixture into egg whites. If piping with a tip, it would be best to use a large round tip so that the corn or chiles don't get stuck in the tip.
- Garnish with olives and additional chopped green onion.
- Refrigerate until serving. Enjoy!