Chipotle Deviled Eggs
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
24 egg halves
ingredients
- 12 large eggs
- 44.37 ml sour cream
- 2.46 ml salt
- 2.46 ml Dijon mustard (optional)
- 14.79-29.58 ml chipotle chile puree (see Note in recipe description)
- 44.37 ml mayonnaise
- 4.92 ml minced garlic
- 29.58 ml very thinly sliced green onions
-
Topping
- 118.29 ml diced tomato (1/4-inch)
- 14.79 ml minced white onion
- 29.58 ml minced fresh cilantro
- 4.92-9.85 ml chipotle chile puree (See Note in recipe description)
directions
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!