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Appetizer
Chef Tom Fraker
12 Hard Cooked Eggs -- peeled; halved lengthwise
1/2 cup Real Mayonnaise
1/4 cup Sweet Pickle Relish
1 tablespoon Melissa's "Don Enrique" Hot Hatch Chile Powder
Remove the egg yolks and place them into a mixing bowl. Set aside the egg whites for later use.
In the bowl, add the mayonnaise, relish and chile powder. Mix and mash with a fork until well blended.
Pipe or spoon the filling back into the egg white halves and serve or refrigerate until later.
Highlight your dish with a sprinkle of the red Hatch powder.