Whining, Wine-ing & Winning

A little smoky, a little spicy, and a little delicious.

INGREDIENTS:

☑️ 12 hard-boiled eggs, peeled

☑️ ¼ cup mayonnaise

☑️ 1–2 tablespoons roasted Pueblo green chiles, finely diced

☑️ 1 teaspoon yellow mustard

☑️ Salt and pepper, to taste

☑️ ½ pound pork sausage, cooked and crumbled

☑️ 2 tablespoons queso fresco, crumbled

☑️ 2 green onions, thinly sliced

☑️ Smoked paprika or chile powder, for garnish

INSTRUCTIONS:

1. Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks.
2. Place the yolks in a bowl and mash with the mayonnaise, mustard, roasted green chiles, salt, and pepper until smooth and creamy.
3. Taste the filling and adjust seasoning as needed. If you’re using hot Pueblo chiles, add them a little at a time. They don’t mess around.
4. Spoon or pipe the filling back into the egg whites.
5. Top each egg with a small amount of crumbled sausage.
6. Sprinkle with queso fresco and sliced green onions.
7. Finish with a light dusting of smoked paprika or chile powder for color and a little extra kick.

If you’re using Pueblo green chiles, remember that “just a little more” can be a dangerous game. Start small, taste often, and save yourself from explaining to guests why they’re sweating through an appetizer.

Makes 24 deviled egg halves…unless you’re standing in the kitchen “testing” them before everyone arrives. 😏🥚🌶️🍷