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