Chili Cheese Deviled Eggs

Ingredients:

• 12 Good Nature Eggs
• 1/3 cup Kurtz Mayonnaise
• 2 tsp. Coburn Farms Sour Cream
• 2 tsp. Kurtz Dijon Mustard
• 2 tsp. Kurtz Sweet Relish
• 1/2 tsp. Marcum Garlic Powder
• 1/2 tsp. Marcum Onion Powder
• 1/2 tsp. Marcum Chili Powder
• 1/4 tsp. Marcum Kosher Salt
• 1/4 tsp. Marcum Cracked Black Pepper
• 1/2 cup J. Higgs Chili Cheese Cornies, crushed
• 1/2 cup Coburn Farms Shredded Cheddar Cheese
• 1/2 tsp. Marcum Chili Powder
• 1/4 cup Fresh Parsley, chopped

Directions:

1. Place eggs in a large saucepan and cover with water.
2. Bring water to a boil over high heat. Boil 1 minute.
3. Cover saucepan and remove from heat. Let eggs stand 17 minutes.
4. Drain hot water and place eggs in an ice-water bath. Cool completely.
5. Peel eggs and cut each egg in half lengthwise.
6. Remove yolks and place them in a medium bowl. Arrange egg white halves on a serving tray.
7. Mash yolks with a fork until finely crumbled.
8. To the yolks, add mayonnaise, sour cream, dijon mustard, sweet relish, garlic powder, onion powder, 1/2 tsp. chili powder, salt, and black pepper. Mix until smooth.
9. Spoon or pipe filling evenly into egg white halves.
10. Top deviled eggs with crushed corn chips and shredded cheddar cheese.
11. Sprinkle with remaining 1/2 tsp. chili powder and chopped parsley. Refrigerate until ready to serve.

Recipe tips:

• Top the deviled eggs with a spoonful of Hargis House canned chili for even more flavor!