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St. Pat's Green Chile Deviled Eggs


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St. Pat's Green Chile Deviled Eggs

1 (4-ounce) can Diced Green Chiles

12 large eggs, hard boiled, chilled and peeled

1/2 cup mayonnaise

1/8 teaspoon hot pepper sauce

Cut eggs in half lengthwise. Remove yolks. Place in small bowl. Mash egg yolks, mayonnaise and hot pepper sauce; stir in chiles.

Fill egg white halves with yolk mixture. Sprinkle lightly with paprika.

Makes 24 servings.

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