Chipotle Deviled Eggs

Chipotle Deviled Eggs made with chipotles, red onion, fresh cilantro, and sprinkled with paprika. They are creamy, smoky and sweet.

Deviled eggs are like the “au gratin” of potatoes.  Why have a hardboiled egg when you can make them deviled?  They are so addicting I may put them on my list of foods for my death row meal.  If you ever find me at a cocktail party, you would catch me at the deviled egg platter popping them back like candy. I am also the same girl at the party stealing the single best chip from the nacho platter loaded with cheese and sour cream.  Hey, I like my food, and one of my greatest skills is working the appetizer display at parties.

In the middle of this pandemic, I found myself asking why deviled eggs are reserved for only backyard barbecues and the office potluck.  Why can’t they simply be a snack laying around your fridge?  I have needed to create my own party during this quarantine.  Why not make deviled eggs, pour myself a glass of wine, and binge-watch Netflix?   I like to keep them around the house for a snack or mash them up and put them on toast for lunch.  I find deviled eggs to be a quick recipe that you can do ahead of time, and is almost impossible to mess up.  

Deviled eggs are a crowd pleaser, and adding some smokiness and spice will make them even more addictive.  The spicy flavor of the chipotles is cut by the creaminess of the eggs.  They are low-carb, keto friendly, and are full of protein.  My chipotle deviled eggs are a combination of hardboiled eggs, chipotles, mayo, salt, red onion, and cilantro.  Grandma may not approve of this spicy modern spin on a classic, but your foodie friends will definitely be impressed. 

Best way to hard boil eggs?

Add eggs to a pot and add water until eggs are completely covered.  Bring to a very light simmer.  Put a lid on the pot, turn off heat, and set timer for 20 minutes.  When the timer goes off, remove eggs and put in a bowl of ice water until the eggs are completely chilled.  Crack and remove shells.

The instant pot is my new favorite method to hard boil eggs.  Put an inch of water in the bottom of the pot and put metal trivet over the water.  Place eggs on trivet and close the instant pot with the lid and lock it.  On manual mode, cook on high for 5 minutes.  Once completed, do the quick steam release and after safe to unlock the lid, immediately add the cooked eggs to an ice water bath.  Do not let the eggs sit in the instant pot or they will continue to cook and get a grey ring around the yolk.

Where do you find chipotles in adobo?

Chipotles in adobo are commonly found in the Mexican section of the grocery store or a Mexican market.  I live in Southern California where they are easily accessible, but I understand that is not the reality for most.  Sometimes I forget we literally can go to Tijuana for tacos and a beer and come back the same day.  If you can’t find them, you can take 1 tbsp of ketchup and add 1 tsp dry ground chipotles.  Use this mixture to replace the chipotles in adobo.  Sriracha is also another great alternative.

How do I transport the deviled eggs?

To transport the deviled eggs you can buy a deviled egg carrier.  Yes, these do exist and it is worth the money if you plan to make these more than once.  If you don’t have a deviled egg carrier, use the empty egg carton or put each egg in a cupcake liner.

How to make the chipotle deviled eggs

After the eggs have been boiled, cooled, and cracked, the hard part is over.  Cut each egg in half and place the yolk in a small bowl.  Make sure to cut from longest end to end so the eggs don’t fall over on serving tray.  Mash the yolk with a fork and then add the red onion, mayo, chipotles, cilantro, and salt.  The chiles need to be finely chopped.  Make sure to also get some of the adobo sauce.  Mix and spoon into egg white halves.  If you are feeling like a southern bell and throwing a Soiree, you can use a pastry bag.  Garnish with fresh chopped cilantro and smoked paprika.

Chipotle Deviled Eggs

Creamy deviled eggs with chipotles and fresh cilantro. A spicy twist on the classic.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Snack

Cuisine American, Mexican

Servings 20 Egg halves

Ingredients

  

• 10 Each eggs
• 2 tbsp red onion minced
• 2 tbsp cilantro chopped finely
• 1/3 cup mayo
• 1 tbsp chipotles in adobo chopped (include some adobo sauce)
• 1/4 tsp salt
• Smoked Paprika (optional for garnish)

Instructions

 

• Add eggs to a large pot and add water until the eggs are covered. Bring to a very light simmer and turn off the heat. Put the lid on the pot and let sit for 20 minutes. Let eggs cool in an ice bath.
• Crack the shells off the eggs. Cut in half the long way and put yolks in a small bowl. Mash the yolks with a fork.
• Add the red onion, cilantro, mayo, chipotles in adobo and salt. Mix with a spoon.
• Spoon the egg mixture into the empty egg white shells. Garnish with fresh chopped cilantro and smoked paprika.

Notes

• Cut the chipotle amount in half if sensitive to spice.
• To make the eggs in an instant pot set the timer for 5 minutes on manual high mode.  Do quick release and transfer to an ice bath.
• For a fancier presentation use a pastry bag.

Keyword Appetizer, Deviled Eggs, Hard boiled eggs, keto, low carb, spicy