Just another take on such a creamy, delicious dish. A yumminess with a just a little kick from the chili.Checkout some other variations like the Classic deviled eggs and the Bacon deviled eggs
After the eggs have cooled down, peel them & slice them in half.
Scoop the yolk out & into a bowl. Set the eggs aside.
In a frying pan, heat the oil. Add the onion & chili. Season them with salt, pepper & Worchestershire sauce. Add a splash of white wine. Cover the pan & let it cook for 5-6 minutes, covered over low heat. When done cooking, let it cool. Save approximately 1 tbsp of the mixture for garnish.
Add the chili mixture, mayonnaise & mustard to the yolks. Mix together well until you have a smooth paste.
Using a piping bag or a plastic bag with a corner cut off, put the mixture in the bag & pipe the eggs with the mixture.
Garnish with some chili powder or some of the cooked chili.