Red Chile Deviled Eggs


  • 6 hard-cooked eggs
  • ¼ cup Mayonnaise
  • 3 tbs Ol’ Gringo Gourmet Red Chile Sauce
  • 1/8 tsp salt
  • Smoked paprika to taste


  1. 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.
  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels.
  3. Slice the eggs in half lengthwise. Remove the yolks and place in a medium bowl; place the whites on a serving platter.
  4. Mash the yolks into a fine crumble using a fork. Add mayonnaise, red chile sauce and salt; mix well. Add additional mayo or red chile sauce if mixture is too dry.
  5. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with a light dusting of smoked paprika and serve.