Diego Deviled Eggs
Course
Side DIsh
Servings
24
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.
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