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