Prep 30 mins
Cook 10 mins
Note: To make chipotle puree: Place 1 can of chipotle peppers in adobo sauce in blender and puree until smooth. Freeze any remaining puree for another use. From: Dishing with Kathy Casey.
- 12 large eggs
- 3 tablespoons sour cream
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon Dijon mustard (optional)
- 1 -2 tablespoon chipotle chile puree (see Note in recipe description)
- 3 tablespoons mayonnaise
- 1 teaspoon minced garlic
- 2 tablespoons very thinly sliced green onions
- 1⁄2 cup diced tomato (1/4-inch)
- 1 tablespoon minced white onion
- 2 tablespoons minced fresh cilantro
- 1 -2 teaspoon chipotle chile puree (See Note in recipe description)
- Place eggs in a saucepan and cover with cool water to 1 inch above eggs. Bring to a boil over medium-high heat, then 10 minutes. After eggs have cooked for 10 minutes, remove from the heat and run cool water over them. When eggs are cool to the touch, carefully peel off shell.
- Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a serving platter.
- Mash the yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, salt, mustard, 1 to 2 tablespoons chipotle puree and garlic until smooth. Stir in the green onions. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip and then squeeze (pipe) the mixture evenly into the egg white halves. Alternatively, you can just spoon the filling into the egg hallows.
- To make the topping: In a small bowl, mix together tomatoes, onion, cilantro, and chipotle puree. Top each egg half with 1 teaspoon of the tomato mixture.