Yield
1 dozen

The South's iconic appetizer fuses with the nineties' obsession with Tex-Mex.

How to Make It

Step 1

Cut eggs in half crosswise; carefully remove yolks, and place in a small bowl.

Step 2

Mash egg yolks; stir in green onions and next 5 ingredients.

Step 3

Spoon yolk mixture into egg white halves; sprinkle with Cheddar cheese and desired amount of chili powder. Serve immediately, or cover and chill until ready to serve.

Also appeared in: Southern Living, November, 1997

Ratings & Reviews

DeniseE214's Review

mthoodmama
July 04, 2013
N/A

KathyinManvel's Review

chefontheridge
January 13, 2013
I thought the filling for these eggs was way to salty! The flavors from the other ingredients just didn't come through that well. I will probably not try this recipe again.

mthoodmama's Review

jdelo24
July 31, 2011
I made these for a BBQ last night and there were none left (everyone liked them), but I wouldn't add as much salt next time. To me they were too salty.

chefontheridge's Review

carmelita
June 04, 2011
This is the only deviled egg recipe that I make. I can never seem to make enough. They really go fast...never any leftovers. This is now a family heirloom recipe for us. That good!

carmelita's Review

DeniseE214
March 16, 2011
This recipe is always a hit. Never any left - surprisingly, all the guys at a picnic, tailgate, cookouts - always love 'em. Very easy to make.

jdelo24's Review

KathyinManvel
January 30, 2010
Delicious and very easy to make.