Mexican Style Deviled Eggs Recipe

• 1/8 tsp Ground Cayenne Pepper
• 2 tbsp Canned Green Chiles (chopped)
• 1/4 Cup Mayonnaise
• 1 tbsp Pitted Ripe Olives (chopped)
• 1/2 tsp Chili Powder
• 6 Eggs

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch.
• Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes.
• Drain. Cool the eggs under cold running water. Peel once cold.
• Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
• Stir the mayonnaise, chopped green chilies, olives, chili powder, and cayenne pepper until well combined; spoon into the egg white halves.