Diego Deviled Eggs
Servings 24 Deviled Eggs
Ingredients
- 12 eggs hard boiled and peeled
- 1/4 cup Panko breadcrumbs
- 1/2 poblano pepper
- 1/4 cup Mexican cheese blend shredded
- 1/8 cup Mayonaisse
- 1 Tbsp. mustard or more to taste
- 1/4 tsp. cumin
- salt to taste
Instructions
- Hard boil eggs using your preferred method, cool and then peel. Set aside.
- While the eggs are cooking, grill or broil the poblano pepper until skin is charred and blistered. Allow to cool, then peel, de-seed and finely dice.
- Toast panko until golden brown. Remove from heat then place in a small bowl. Add cumin and a pinch of salt. Stir and set aside.
- Cut eggs in half and separate the yolks into a mixing bowl and place the egg whites onto your serving plate.
- Divide cheese among the egg whites.
- Combine egg yolks, mayonnaise, mustard, poblano and salt to taste. Mix until creamy.
- Fill the egg whites with the yolk mixture.
- Top with panko breadcrumb mixture.
- Serve.