Chipotle Deviled Eggs

Chipotle Deviled Eggs became another dish added to my list of “What Can I Add Chipotle Chile To and Not Ruin?” Not only were the eggs not ruined, they were so good that this will be the only way I make deviled eggs from now on.

Chipotle Deviled Eggs

  • 1 dozen hard-boiled eggs
  • 1/3 to 1/2 cup good quality mayonnaise, preferably homemade
  • 1 tablespoon seeded, finely minced chipotle chile with adobo sauce
  • salt to taste
  • cilantro leaves and ground paprika for garnish

Halve eggs and carefully spoon out yolks. With the back of a spoon, press yolks through a sieve. This step is worth doing, as it results in a very smooth yolk mixture.

Blend sieved yolks with mayonnaise, minced chipotle chile and salt. Spoon or pipe yolk mixture into egg white halves. For piping, use a pastry bag and a large star tip — I used an 11 mm. sized tip. You might be rolling your eyes at this suggestion. I know — sometimes a recipe can be too tedious. If piping egg yolks is not your bag (bad pun!) your deviled eggs will be just as good if the yolk is spooned, not piped. All piping does is make the deviled eggs look fancy, but sometimes the plate is emptied so quickly, it doesn’t matter, anyway.

When yolk mixture is divided evenly among egg halves, garnish with a cilantro leaf or two and a dusting of ground paprika. Chill until ready to serve.

Here is where I am missing a photo. The FIFA World Cup game between Japan and Denmark had already started, and I didn’t want to miss the beginning. In my haste, I missed an opportunity to snap a picture of our lunch plates. Your imagination can make up for my haste. Picture a white plate piled high with romaine lettuce and radicchio leaves that have been tossed with homemade blue cheese dressing. Around the salad on each plate are four Chipotle Deviled Eggs and eight slices of very ripe, very red tomatoes. A cool lunch for a hot day. Japan won, 3-1.

Notes:

A fail-proof way to hard-boil and peel eggs: Put eggs in cold water in a covered pan and bring to a boil over medium-high heat. As soon as the water reaches a boil, turn down the heat to the lowest possible setting and set the timer for 9 minutes (this is the time for sea level; if you live at a higher elevation, increase the time accordingly). As soon as the time is up, drain the pan and place eggs in a bowl of ice water with 3-4 ice cubes. Immediately take out the eggs one at a time, crack the shells on the counter and return to the ice water. As soon as the eggs are cool enough to handle, start peeling them, leaving the remaining eggs in cold water while you peel. If an egg is difficult to peel and the shell does not want to come away from the egg, put it back in the bowl and peel it under water. The peeled eggs can stay in the cold water until cool.

Low cooking heat results in a tender yolk and the timer prevents sulfurous eggs. Even eggs that cook a few minutes too long can have an unsavory green-gray color on the outer yolk. I’m asking for trouble if I try to cook hard-boiled eggs without a timer.

If you are fortunate enough to have freshly laid eggs, they will not peel easily until they are at least three days old.


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14 thoughts on “Chipotle Deviled Eggs

  1. I want to bring these to my next book club. My pastry bag split apart, so this will give me a good excuse to get a new one. I like using it for deviled eggs, not just because it looks pretty, it’s easier too. Great tip on the boiled eggs, I’ve done the one where your turn the heat off for 15 mintutes after the boil, but that doesn’t work for me. I can’t wait to try these, we’ve been into chipotle chile powder lately…on everything. Your plate (without the photo) sounds wonderful!!

    1. Hi Lyndsey,

      I have made these without a pastry bag — sometimes I get lazy and don’t want to wash it out — but i should know better, because they are so much more attractive when piped. This method of cooking and peeling eggs is fail-proof for me. I’m into chipotle in everything, too, but a certain family member, my dear husband, is getting tired of its taste almost every day. Time to back off for a while. :)

  2. Lorin Johnson

    I’ll have to go home and try some today. I have an extra couple of dozen of our own organic eggs. I also cook as you do from Julia child. I had not used the ice water though. Very fresh eggs like mine are a challenge to peel smoothly. Today is also strawberry jam day and the world cup starts in a few minutes. Lorin

    1. Hi Lorin,
      You sound as busy as I am … nothing like a World Cup to make my days pass quickly. But I love it and it helps us get through these hot days while waiting for rain.
      Very fresh eggs are difficult to peel. It is best to wait until they are at least three days old before hard-boiling, when the shell will come off easily. Also, three-day old eggs (or older) are better for baking (according to Joy of Cooking), as they will not attain as great a volume when beaten if they are any fresher.
      Kathleen

    1. Deviled eggs are always popular at potlucks and picnics. This version will give you something different to bring to the table.
      Thanks for visiting — I checked out your blog and like it.
      Kathleen

  3. Yum! I’ve never made deviled eggs before, but you’ve convinced me to make my first batch with chipotle. I also have an orange Fiesta-ware deviled egg plate, which is really crying out for me to use it. Maybe during the next World Cup game.

    1. Hi Leslie,
      You have the plate I would love to find in a thrift store!
      We are really enjoying the World Cup games. They are helping us get through these very hot days before the rains begin.
      Kathleen

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