Chipotle Deviled Eggs
You know you want one.Katie Workman deviled eggs, spicy
Makes 24 Stuffed Halves
Serving Size: 12
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.
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.
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.
- 1 dozen hard-boiled large eggs peeled (see Note)
- 2 to 3 teaspoons pureed canned chipotle in adobo sauce
- 1/4 teaspoons garlic powder
- 1/4 cups minced scallions
- 1/3 cups mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoons kosher or coarse salt
- Freshly ground black pepper to taste
- 1/4 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.