Prep 20 mins
Cook 0 mins
I really learned to appreciate Chipotles in adobo sauce during the ZWTII. I found this recipe in Bon Appetite Oct. 2006. It's a great take on your typical deviled eggs. Here's a "grate" trick I learned for grating the egg yolks...get a fine mesh sieve (not the very very finest, but a "regular" fine), put the yolks in the sieve and push through the sieve with a spatula. As the yolk pushes through, scrape the bottom of the sieve...continue until all the yolk is pushed through. Gently stir in rest of ingredients. It really made a difference! Enjoy!
- 12 large eggs, hardboiled
- 1⁄3 cup mayonnaise, plus
- 2 tablespoons mayonnaise
- 2 teaspoons canned chipotle chiles, finely chopped (can add up to 3 teaspoons)
- 24 cilantro leaves, fresh, garnish
- 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.
These are good, but my guests were flush in the face from the heat. The second time I made them I scraped out the seeds which removed much of the heat and afforded the addition of the adobo sauce that the chipotles are packed in for even more smokey flavor.
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!
These were delicious,nice heat and enjoyed by all