Chipotle Deviled Eggs

Try this egg recipe from BettyCrocker.com.

Chipotle Deviled Eggs

BettyCrockerRecipe by BettyCrocker

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45 minutes

1 hour 5 minutes

16 appetizers

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Nutrition Info

  • 1 Appetizer
  • 60
  • 5g
    (Saturated Fat 1g, Trans Fat ncg)
  • 110mg
  • 75mg
  • 1g
    (Dietary Fiber 0g, Sugars ncg)
  • 3g
  • Percent Daily Value*
  • 2%
  • 0%
  • 0%
  • 2%
  • Exchanges
  • 1/2
  • Carbohydrate Choices
  • nc

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • To easily pipe the yolk mixture into the egg whites, spoon yolk mixture into a resealable food-storage plastic bag, seal the bag and cut off a corner.

  • Place small flags in the eggs with pictures of chiles or words to indicate "hot" to your guests.

Ingredients

  • 8  eggs
  • 1/4  cup mayonnaise or salad dressing
  • 1/2  teaspoon lemon juice
  • 2  medium green onions, chopped (2 tablespoons)
  • 2  teaspoons to 1 tablespoon finely chopped chipotle chilies in adobo sauce (from 7-oz can), drained
  • 1/8  teaspoon salt
  • Paprika

Directions

  1. 1Place eggs in single layer in 3-quart saucepan; add enough cold water so it is at least 1 inch above eggs. Heat to boiling; remove from heat. Cover and let stand 20 minutes. Drain; rinse with cold water. Let stand in ice water 10 minutes.
  2. 2Peel eggs; cut lengthwise in half. Slip out yolks; place in small bowl. Mash yolks with fork until smooth. Stir mayonnaise, lemon juice, onions, chilies and salt into yolks.
  3. 3Fill egg white halves with egg yolk mixture, heaping lightly. Sprinkle with paprika.

Categories: Course, Appetizers, Cold Appetizers

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