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Recipe courtesy of Kardea Brown

Chili Deviled Eggs

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  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 24 deviled eggs
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Deviled Eggs:

12 large eggs

1/3 cup mayonnaise

2 teaspoons sour cream 

2 teaspoons Dijon mustard 

2 teaspoons sweet relish 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/2 teaspoon chili powder 

1/8 teaspoon kosher salt 

1/8 teaspoon freshly ground black pepper 


1/2 cup finely crushed corn chips

1/2 cup shredded yellow Cheddar 

1/2 teaspoon chili powder 

1/4 cup fresh parsley, finely chopped 


  1. For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.
  2. When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.
  3. For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.