Deviled Eggs with Chipotle

What a fine and cheery little appetizer deviled eggs are. Sunny yolks are blended up with either the simplest of seasonings, or infused with any number of flavors. They look fun, they taste fun, they are easy to make, and I don’t care how sophisticated you are, you want one and you know it.

Deviled Eggs / Carrie Crow / Katie Workman /

Chipotle Peppers

Right now our country seems to be chest deep into a love affair with chipotle peppers. Granted too much of anything is too much, but from the fanciest restaurants to the eponymous Mexican food chain, the smoky flavor of chipotle peppers is certainly enjoying its moment in the sun. The peppers can be used dried or fresh, and are very readily found canned in adobo sauce.

Dump the contents of a can into a mini food processor, whirl it up, and place the contents into a plastic container with a lid and put it in the fridge. You now have a one-stop-shopping ingredient that can transform dishes into little parties. And it keeps for months.

Deviled Eggs / Carrie Crow / Katie Workman /

Spicy Deviled Eggs

It’s very easy to control the heat that infuses this puree; a little gives dishes a gentle lift, while more makes things spicy.

You can put the two versions of these deviled eggs on two different plates, or garnish the spicier ones with a cilantro leaf to signal that these pack a bit of a wallop.

If you want to make the whole batch spicy, double the amount of the chipotle paste, garlic powder, and scallions and blend up all the yolks with all of the seasonings.

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Chipotle Deviled Eggs

You know you want one.
Yield: 12 People
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling time 1 hour
Total Time: 1 hour 25 minutes
Diet: Gluten Free, Vegetarian


  • 1 dozen hard-boiled large eggs peeled (see Note)
  • 2 to 3 teaspoons pureed chipotles in adobo
  • ¼ teaspoons garlic powder
  • ¼ cups minced scallions
  • cups mayonnaise
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoons kosher or coarse salt
  • Freshly ground black pepper to taste
  • ¼ teaspoons paprika plus more for sprinkling
  • Cilantro leaves to garnish, optional


  • Slice the eggs in half lengthwise and carefully remove the yolks, placing them in a medium-sized bowl. In a small bowl with a fork blend together 2 teaspoons of the pureed chipotles, garlic powder and scallions. Set aside.
  • Add the mayonnaise, lemon juice, salt, pepper and paprika to the yolks, and use a fork to blend well, smashing up the yolks until the mixture is creamy. Fill half of the hard-boiled egg whites with a tablespoon of the yolk mixture (or use a pastry bag to pipe in the filling).
  • Add the chipotle mixture to the rest of the yolk mixture and stir to blend well. Taste and add more chipotle puree if you like a hotter mixture. Fill the rest of the egg whites with tablespoons of the chipotle filling. Lightly cover the eggs with plastic wrap and refrigerate for 1 to 8 hours. Sprinkle with additional paprika and garnish with cilantro leaves, if desired, just before serving.

Nutrition Information

Calories: 122kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 189mg | Sodium: 209mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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  1. to take this too often overlooked fav over the top- add a teaspoon of rice vinegar. Wow – who knew the devil is in the details !

  2. Not everyone is having a love affair with chipotle peppers. I always think they sound good in a recipe, but when I use them I end up wishing I’d left them out.

    1. They can be overpowering, and the certainly make their presence known. But most people do love the flavor, but there’s also something to be said for a plain old deviled egg, which is why these are fork in the road!

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