6. Chipotle Deviled Eggs

Chipotle Deviled Eggs

Deviled eggs are a sure summer favorite, but if you're tired of the same old recipe, try this one on for size! You still get all the creamy zing of the classic deviled egg but, again, you also get a little heat. That chipotle goes a long way, but it mixes surprisingly well with this classic recipe! Seriously, I can't wait to give these a try, and that's coming from a girl who could eat traditional deviled eggs for breakfast, lunch, and dinner.


12 large eggs

1/3 cup plus 2 tablespoons mayonnaise

2 to 3 teaspoons finely chopped canned chipotle chiles

24 fresh cilantro leaves


Place eggs in large saucepan. Add enough cold water to cover.

Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.

Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.

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