Chipotle Deviled Eggs
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
50
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
12 large
EggDirections:
1
Place eggs in large saucepan
2
Add enough cold water to cover
3
Bring to simmer over high heat
4
Reduce heat to low; simmer gently 5 minutes
5
Remove from heat, cover, and let stand 10 minutes
6
Drain eggs; cover with ice and water and let stand until cold
7
Peel eggs and cut in half lengthwise
8
Spoon yolks into small bowl; arrange whites on platter
9
Finely grate yolks on small holes of box grater into medium bowl
10
Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles
11
Add more chopped chiles, if desired, for more heat
12
Season filling to taste with salt, if desired
13
Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites
14
Cover and chill eggs at least 2 hours and up to 1 day
15
Press 1 cilantro leaf into filling in each egg and serve
16
Place eggs in large saucepan
17
Add enough cold water to cover
18
Bring to simmer over high heat
19
Reduce heat to low; simmer gently 5 minutes
20
Remove from heat, cover, and let stand 10 minutes
21
Drain eggs; cover with ice and water and let stand until cold
22
Peel eggs and cut in half lengthwise
23
Spoon yolks into small bowl; arrange whites on platter
24
Finely grate yolks on small holes of box grater into medium bowl
25
Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles
26
Add more chopped chiles, if desired, for more heat
27
Season filling to taste with salt, if desired
28
Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites
29
Cover and chill eggs at least 2 hours and up to 1 day
30
Press 1 cilantro leaf into filling in each egg and serve