Kathy Casey's Chipotle Deviled Eggs
Posted on April 20, 2011 at 1:00 PM
Updated Wednesday, Apr 20 at 3:27 PM
Chipotle Deviled Eggs
My favorite deviled egg recipe and a great way to use up those leftover colorful Easter eggs!
Makes 24 stuffed eggs
1 dozen large eggs
3 Tbsps. regular or low-fat sour cream
3 Tbsps. mayonnaise
1/2 tsp. salt
1/2 tsp Dijon mustard, optional
1 to 2 Tbsps. chipotle chile purée*
1 tsp. minced garlic
2 Tbsps. very thinly sliced green onion
1/2 cup diced (1/4-inch) tomatoes
1 Tbsp. minced white onion
2 Tbsps. minced fresh cilantro
1 to 2 tsp. chipotle chile purée*
Place eggs in a saucepan and cover with cool water to 1 inch above eggs. Bring to a boil over medium-high heat, then 10 minutes. After eggs have cooked for 10 minutes, remove from the heat and run cool water over them. When eggs are cool, carefully peel under running water.
Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
Mash the yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, salt, mustard, 1 to 2 tablespoons chipotle purée, and garlic until smooth. Stir in the green onions. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip and then squeeze (pipe) the mixture evenly into the egg white halves.
To make the topping: In a small bowl, mix together tomatoes, onion, cilantro, and chipotle purée. Top each egg half with 1 teaspoon of the tomato mixture.
*To make chipotle purée: Place 1 can of chipotle peppers in adobo sauce in blender and purée until smooth. Freeze any remaining purée for another use.
© Dishing with Kathy Casey