Green devilled eggs

All the southwestern 'oh yes' is in these creamy, spicy little monsters.

If you can't get dried Hatch chile powder then make ordinary devilled eggs by using cayenne instead and lemon instead of lime. They will still be terrific.

Ingredients

6 fresh good eggs, boiled hard, cooled, peeled.
spring onions, 3 small or 2 large
2 - 3 tsp hot Hatch green chile powder
1 tsp ground coriander
1 tsp dried or fresh chervil, finely chopped
1/2 tsp dried dill or fresh dill
1/2 tsp ground black pepper
1 tsp salt or to taste
1/3 cup mayonnaise or more if desired
juice of 1/2 - 1 lime, or 1/2 - 1 T tarragon vinegar, or some of each
finely chopped chives, dill, or Hatch chile to garnish

Method

Slice each egg through lengthwise and carefully remove the yolk from each half. Finely slice or chop the spring onions. Thoroughly mix the egg yolks, spring onions, herbs, spices, salt, and mayonnaise together in a bowl. A fork is good for crumbling the yolks.

Add the lime juice or vinegar and stir in well. Check seasoning. Use a piping bag or teaspoon to fill the hollows of the egg whites with the mixture. Chill. Garnish. Serve.

Or, for travelling, carefully pack the egg whites. Put the yolk mixture into a small bag. When ready to serve, snip a corner of the bag and squeeze the mixture into the whites, garnish and serve.