DEVILED EGGS EPICURIOUS RECIPES

Name: Chipotle Deviled Eggs
Yield: Makes 24
Ingredients: 12 large eggs; 1/3 cup plus 2 tablespoons mayonnaise; 2 to 3 teaspoons finely chopped canned chipotle chiles*; 24 fresh cilantro leaves; *Available at some supermarkets, specialty foods stores, and Latin markets.

CHIPOTLE DEVILED EGGS RECIPE | EPICURIOUS

Chipotle Deviled Eggs Recipe | Epicurious image

Using canned chipotles brings some smoky heat to these deviled eggs.

Provided by EPICURIOUS.COM

Yield Makes 24

Number Of Ingredients 5

Ingredients

12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles*
24 fresh cilantro leaves
*Available at some supermarkets, specialty foods stores, and Latin markets.

Steps:

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.

CHIPOTLE DEVILED EGGS RECIPE | EPICURIOUS

Chipotle Deviled Eggs Recipe | Epicurious image

Using canned chipotles brings some smoky heat to these deviled eggs.

Provided by EPICURIOUS.COM

Yield Makes 24

Number Of Ingredients 5

Ingredients

12 large eggs
1/3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons finely chopped canned chipotle chiles*
24 fresh cilantro leaves
*Available at some supermarkets, specialty foods stores, and Latin markets.

Steps:

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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