Fiery Deviled Eggs

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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6 large eggs

1/4 cup mayonnaise

1 tablespoon spicy brown mustard

1 tablespoon chopped chipotle chiles in adobo sauce (from 7-oz can)

1/8 teaspoon ground red pepper (cayenne)

1 red Fresno or jalapeño chile, seeded, very thinly sliced, if desired

Directions

In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes.
Drain; immediately place eggs in bowl of ice water. Let stand 10 minutes.
Peel eggs; cut in half lengthwise. Carefully remove yolks; place in small bowl. Mash yolks with fork until smooth. Stir in mayonnaise, mustard, chipotle chiles and red pepper until well blended.
Spoon yolk mixture into egg white halves. Garnish with chile slices. Serve immediately, or cover and refrigerate up to 24 hours.

From tablespoon.com