Viva Mexico Angels Eggs

SERVINGS: 6

COOKING TIME: 20 minutes

INGREDIENTS:

• 1/4 cup cream cheese, softened
• 6 slices Pancetta
• 6 large eggs
• 6 tbsp mayonnaise
• 16 sliced pickled Guajillo chili peppers (or Jalapeno)
• 1/4 tsp smoked paprika

INSTRUCTIONS:

1. Hard boil the eggs by placing them in a pot of water and cooking for about 12 minutes. Once cooked, peel the eggs and slice them in half lengthwise.
2. Chop 4 of the Guajillo chili slices and set them aside.
3. Remove the yolks from the boiled eggs and place them in a medium mixing bowl. Use a fork to mash the yolks until they are well crumbled.
4. To the bowl, add the chopped Pancetta, mayonnaise, cream cheese, and chopped Guajillo chili. Mix all the ingredients together until well incorporated.
5. Fill each egg half with the Pancetta mixture, using a spoon or piping bag for a neater presentation.
6. Top each filled egg with a slice of Guajillo chili. Sprinkle the eggs with smoked paprika for added flavor and garnish.
7. Refrigerate the stuffed eggs for at least one hour to allow the flavors to meld together and the eggs to chill.
8. Serve the stuffed eggs chilled and enjoy!

NUTRITION FACTS:

PER SERVING

• Total Carbohydrates: 4,5g
• Dietary Fiber: 0,16g
• Net Carbs: 0,2g
• Protein: 7g
• Total Fat: 13,5g
• Calories: 163