6 hard-cooked eggs, peeled and cut lengthwise
¼ cup Mayonnaise
½ tsp dry mustard
½ tsp white vinegar
¼ tsp ground black pepper
¼ cup Ol’ Gringo Green Chile Sauce
2 slices bacon, cooked and crumbled
Cilantro (optional for garnish)
Place eggs in a saucepan with enough water to cover 2” above the eggs. Heat on high until water begins to boil, then cover, turn heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise. Remove the yolks and place in a medium bowl; place the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, dry mustard, vinegar, pepper, green chile sauce and bacon; mix well. Add additional mayo or green chile sauce if mixture is too dry.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Garnish with a leaf of cilantro and green chile and serve.