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chipotle eggs with chipotles in adobo, cilantro, red onion, and sprinkled with paprika

Chipotle Deviled Eggs

Creamy deviled eggs with chipotles and fresh cilantro. A spicy twist on the classic.
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, Snack
Cuisine American, Mexican
Servings 20 Egg halves


  • 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)


  • 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.


  • 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