Chipotle Deviled Eggs
photo by DianaEatingRichly
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
24 deviled eggs
ingredients
- 12 large eggs, hardboiled
- 78.78 ml mayonnaise, plus
- 29.58 ml mayonnaise
- 9.85 ml canned chipotle chiles, finely chopped (can add up to 3 teaspoons)
- 24 cilantro leaves, fresh, garnish
- sea salt
directions
- Peel eggs and cut in half lengthwise.
- Spoon yolks into small bowl; arrange whites on platter.
- Finely grate yolks on small holes of box grater into medium bowl.
- Mix in mayonnaise, then 2 teaspoon chipotle chiles.
- Add more chopped chiles, if desired, for more heat.
- Season filling to taste with salt, if desired.
- Using pastry bag fitted with 1/2 inch diameter star tip, pipe filling into egg whites.
- Cover and chill eggs at least 2 hours and up to 1 day.
- Press 1 cilantro leaf into filling in each egg and serve.
Reviews
-
Just made these for a cookout - they got gobbled up and everyone raved! The chipotle flavor is perfect. I used three teaspoons of the peppers for an extra kick. I added a touch of garlic and used a mixture of FF mayo and FF cream cheese (all that I had on hand). Only had dried cilantro as well. Love this!
-
I made these over Easter. I have not seen canned chillis in UK supermarkets, if they are there, they are probably in the World Food aisle & geared for Indians/the Middle East so probably are not in adobe sauce as the star review said (I assume it's Mexican); very hot things are not to British taste either & my family would probably have not enjoyed. Rather than experiment I used 2 chillis without seeds & 2 tbsp sweet chilli sauce. The coriander leaf was a master stroke of presentation :)
see 8 more reviews
RECIPE SUBMITTED BY
Mrs Goodall
United States