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1/3 Photos of Chipotle Deviled Eggs
I really learned to appreciate Chipotles in adobo sauce during the ZWTII. I found this recipe in Bon Appetite Oct. 2006. It's a great take on your typical deviled eggs. Here's a "grate" trick I learned for grating the egg yolks...get a fine mesh sieve (not the very very finest, but a "regular" fine), put the yolks in the sieve and push through the sieve with a spatula. As the yolk pushes through, scrape the bottom of the sieve...continue until all the yolk is pushed through. Gently stir in rest of ingredients. It really made a difference! Enjoy!
Units: US | Metric
Serving Size: 1 (708 g)
Servings Per Recipe: 1
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