Tuesday, September 11, 2012

Chipotle Deviled Eggs

Where did all the eggs go?! Guess they liked them.

Another recipe for our Egg Class on Tuesday: Deviled eggs - that popular picnic dish. This one has some kick, however. You don't need much chipotle because they are smokey-hot! They are dried smoked, ripe jalapenos with an unmistakeable flavor. Chipotles in Adobo are the reconstituted chiles in a vinegary tomato sauce. They come in a small can. It may seem extravagant to buy a can for 1 ½ teaspoons of the stuff, but they will last forever in your freezer. Freeze them in a few small packages and pull them out little by little. They last a pretty long time in your fridge too. If you like spicy-smokey, these are the deviled eggs for you. If you really like the heat, use 2 teaspoons.

Chipotle Deviled Eggs
(serves 6)

6 large Eggs, hard-cooked
¼ cup Mayonnaise
½ teaspoon Salt
1 pinch Black Pepper
1 ½ teaspoon Chipotle In Adobo, finely chopped

Cut eggs in half lengthwise. Gently remove yolks and place in a medium bowl. Mash the yolks with a fork. Stir in remaining ingredients and mix until smooth. Using a small spoon, pile stuffing into egg centers.

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