Well, if you are going to do deviled eggs, while not go all in. Chipotle Deviled Eggs from D’lish Deviled Eggs will fool you. They are not fiery hot. There is just a smooth heat that glides along as you sample the softness of the deviled egg.
Before this book came out, I was not a deviled egg fan. I found them, well, yucky. The fillings I tried, just a couple of time, were sticky and staggering in harsh flavor. Not now. D’Lish Deviled Eggs provides a full platter of recipes to court your attention.
Suzen chose this one because we were having a “hot party:” homemade pickled carrots, fiery chicken wings, spiced potato salad, grilled asparagus, … And vodka on the rocks for all who wanted it. Or gin. Or just a good hearty red.
These eggs were a careful introduction to the night’s heat. I had two. That doubles my lifetime intake!
Chipotle Deviled Eggs
Yield: 24 halves
- One dozen hard-cooked eggs
- 3 tablespoons mayonnaise
- 3 tablespoons regular or low-fat sour cream
- ½ teaspoon Dijon mustard
- 1-2 tablespoons chipotle chile puree
- 1 teaspoon mince fresh garlic
- ¼ teaspoon salt
- 2 tablespoons thinly sliced green onions
- Cilantro sprig
- Diced tomato or red pepper [optional]
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, chipotle puree, garlic, and salt, and mix until smooth. Stir in the green onion. Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or, rill the eggs with a spoon, dividing the filling evenly.
Decorate the top of each egg with a sprig or cilantro or diced tomato or pepper.
Serve cooled, but not ice cold.