Red Meat Allergy Friendly Chili Lime Deviled Eggs

Total time40 min

Prep time15 min

Cook time15 min

Red Meat Allergy Friendly Chili Lime Deviled Eggs

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Ingredients

6 servings

6 large eggs
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3 tbsp mayonnaise
1 tsp dijon mustard
1 tbsp fresh lime juice
½ tsp chili powder
¼ tsp ground cumin
¼ tsp salt
⅛ tsp black pepper

For serving

¼ tsp smoked paprika, for dusting
2 tbsp scallion green tops, thinly sliced
lime wedges, for serving (optional)

Instructions

1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then immediately remove from the heat, cover, and let sit for 10 minutes.
2
Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes, until the shells feel cold to the touch. Peel the eggs under running water.

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