Chipotle Deviled Eggs

These are hot and spicy, cool and creamy, all at the same time! 

Chipotle Deviled Eggs  Print Recipe

Makes 12 eggs (24 halves)

12 hard boiled eggs, peeled
1/2 cup real mayonnaise
1 tablespoon adobo sauce from canned chipotles
1 teaspoon finely minced canned chipotles in adobo sauce (scrape seeds out of pepper first, if desired)
1/8 teaspoon chili powder
1/8 teaspoon cumin
1/8 teaspoon garlic powder
salt to taste (I didn't add any; the mayo added plenty of salt for me)
pinch of sugar
smoked or regular paprika (for garnish)

Prepare chipotle mayonnaise: combine mayo, chipotles, sauce, and the rest of the seasonings (except paprika) in a small bowl and mix well. Taste and correct for seasonings. At this point, you can add more chipotle and/or more adobo sauce for a higher level of heat, if you like.

Chipotle mayonnaise adds extra flavor and a little spiciness to sandwiches...

it pairs especially well with avocado

Slice eggs lengthwise. Place the whites on the serving plate. Put the yolks (and any whites that didn't survive the peeling process) in a medium bowl and mash them with a fork until fairly smooth. Add the mayo mixture to the yolks- start with about half of the mayo and continue adding until you reach your desired consistency. Some people like a little more or a little less mayo than others. (If you have any leftover chipotle mayo, it is fantastic on sandwiches and burgers!).

With a spoon or piping bag, fill the whites with the yolk mixture. Refrigerate, covered, until time to serve. Right before serving, sprinkle the eggs (the filling part only- it will discolor the whites) lightly with paprika.

Chipotle Deviled Eggs may have been taken to some of these fun parties!

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