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Deviled Eggs with Serrano Chile


1/4 cup mayonnaise

1 serrano chile, seeded and minced

3 grape tomatoes, seeded and diced finely with skin

2 tablespoons minced fresh cilantro

1 tablespoon balsamic vinegar


a squirt of fresh lemon juice, about a teaspoon

6 hard-boiled eggs

Deviled Eggs.JPG


Combine all the ingredients, except the eggs, in a bowl. Set aside.

Carefully peel the eggs, without scratching the whites. Slice each egg lengthwise and toss the yolks into the bowl with all the other ingredients. Arrange the whites on a platter.

Mix the contents of the bowl well by mashing them together with a fork; add salt to taste. Using a spoon, put a bit of the yolk mixture back into each of the whites and serve them on a platter at room temperature.

You can sprinkle the tops of the eggs with spices- I like using sumac, za'atar and smoked paprika.

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