Chipotle Deviled Eggs

5 from 1 vote

Smoky with a bit of spice, these chipotle flavored deviled eggs are a delicious variation one the classic. A bit of cilantro adds freshness but you can swap it out for chives if you prefer.

Course Appetizer, Snack

Cuisine American, Mexican

Keyword american, appetizer, chipotle, dairy-free, eggs, mexican, nut-free, snack, vegetarian

Prep Time 10

Cook Time 10

Total Time 30

Servings

Calories 247kcal

Author Jenny Ross

Ingredients

12 large eggs
1/3 cup mayonnaise or homemade aioli
2 tablespoons butter or butter flavored coconut oil at room temperature
1 tablespoon Dijon mustard optional
2 teaspoons chipotle in adobo sauce pureed (I like to blend up a can’s worth and freeze it flat in a ziplock bag, then just break off pieces as needed)
1 teaspoon lime juice
salt and freshly ground pepper
paprika for garnish, optional
cilantro for garnish, optional

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Instructions

Place the eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Fill a medium bowl half full with cold water and add 1 tray of ice cubes. Transfer eggs to ice water bath and let sit 5 minutes.
Peel eggs and then slice the eggs in half lengthwise. Remove the yolks with a spoon, and place them in the bowl of a food processor. Set the whites aside.
Blend the yolks, mayonnaise, butter, mustard, and chipotle until smooth in a food processor. Season with lime, salt and pepper to taste.
Transfer the mixture to a piping bag fitted with a large star tip, or use a plastic sandwich bag with the tip of one corner snipped off.
Trim a sliver off the bottoms of the cooked egg whites before you fill them to keep them from rolling.
Pipe the yolk mixture into the egg whites and serve with paprika and cilantro as a garnish, if desired.

Notes

Protein:Energy Quotient [calories]: 0.33

Nutrition