Chipotle-Deviled Eggs

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READY IN: 30mins
SERVES: 24
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
  • 1
    dozen hard-boiled large egg, peeled
  • 12
  • 2
    tablespoons finely minced pickled jalapeno peppers, drained
  • 12
    teaspoon emeril's southwest seasoning, recipe follows
  • 1
    pinch salt
  • 14
    teaspoon smoked hot paprika, for garnish
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DIRECTIONS

  • Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
  • Emeril's Southwest Seasoning:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
  • Combine all ingredients thoroughly.
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