Ol’ Gringo 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


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, red chile sauce and salt; mix well. Add additional mayo or red chile sauce if mixture is too dry.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with a light dusting of smoked paprika and serve.