Chipotle Deviled Eggs and Bacon

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put eggs in a saucepan and cover them with water until waterline is about 1" above eggs. Heavily salt the water (I don't know why, but my Dad says it makes the peeling process easier and it seems to work). Bring water to a boil, then reduce heat to a simmer. Set time for 15-mins.
  • When timer goes off, drain off hot water and run cold water over eggs in pan.
  • When eggs are completely cooled, crack and carefully peel eggs running them under cold water. Pat dry. Cut in eggs in half, carefully removing yolks, and set aside white halves. Put yolks in a bowl and mash with a fork.
  • Add mayonnaise, sour cream, chipotle and adobo sauce to yolk mixture and mix together with fork to form a smooth paste, then stir in onion until well combined.
  • Season to taste with garlic salt, pepper, and sea salt.
  • Scoop about 1 tbsp of the yolk filling into each white halve. Cover and refrigerate until chilled.
  • Sprinkle deviled eggs with bacon crumbs.
  • Enjoy!
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