"Hatched" Eggs

We are into the holiday countdown, and I don't know about you, but I have entered panic mode. My big party is the day after Christmas on Boxing Day, so I have one more day to prepare than you do, but that doesn't mean that I'm any less frantic than you are. Sometimes the simple things can save the day, which is why I'm going to share this simple and delicious recipe for hatch salsa-infused deviled eggs. Aren't you loving the cuteness?!

If you're looking for a quick addition to your Christmas buffet, these "Hatched" Eggs are it. They are a cinch to put together, adorably seasonal, and will be inhaled by your guests. While the garnish may look a bit complicated, it's made easy through the use of a simple drinking straw and a few leaves of parsley. They're cute, delicious, and always get a lot of positive comments from appreciative diners.

"Hatched" Eggs

Six hard cooked large eggs
2 tablespoons Melissa’s Hatch Chile Salsa
2 tablespoons juice mayonnaise
1 teaspoon Grey Poupon mustard
Salt and pepper to taste
Melissa's Fire Roasted Sweet Red Bell Peppers
Fresh parsley

After eggs have cooled, slice in half, remove the yolks and set the white part aside. In a mini blender or food processor, place the yolks along with the salsa, mayo, mustard, salt and pepper to taste. Blend thoroughly. Spoon mixture into egg whites, or pipe it into the eggs with a pastry bag. Use a drinking straw to cut small rounds out of the roasted red peppers. To garnish, top with roasted red pepper "holly berries" and a leaf or two of parsley.

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