Despite the name, these eggs are heavenly delicious. Their creamy filling with a hint of poblano chile is incomparable. Make them for your next brunch.
What You Need
Original recipe yields 16 servings
8 hard-cooked egg s, peeled
1/4 cup KRAFT Real Mayo Mayonnaise
1 poblano chile, roasted, seeded, deveined and chopped
2 tsp. GREY POUPON Dijon Mustard
1/2 cup chopped onion s
1/8 tsp. each salt and pepper
1/8 tsp. paprika
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Let's Make It
Cut eggs lengthwise in half. Remove yolks; mash in small bowl. Add all remaining ingredients except egg whites and paprika; mix well.
Spoon or pipe egg yolk mixture into centers of egg whites. Sprinkle with paprika.
How to Roast, Peel and Seed Poblano Peppers
Heat broiler. Place peppers on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place peppers in resealable plastic bag; seal bag. Let stand 10 min. Remove peppers from bag. Place peppers under cold running water and remove peels, being careful not to break the skins. To remove the seeds, make vertical cut in each pepper. Remove small cluster of seeds attached to the base.
Eggs can be prepared ahead of time. Store in airtight container in refrigerator until ready to serve.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.