Have you ever been to a party where the deviled eggs weren’t the first thing to go?
There’s just something about them. Which is why when I made them the other day, I couldn’t take them out of the fridge until our guests arrived. They’re just too easy to pop into your mouth and if you put ‘em out too early, before you know it, the deviled eggs are donezo.
In a lot of cases, it’s hard to improve on the original and classic recipe. But I think chipotle is a sequel we can all get behind. You need to like a little spice in your life, yes – and who doesn’t like the smoky flavor of chipotle?
I think I might have also discovered a new technique for hard-boiling the eggs. I tried a method I saw on Food Wishes and gave it a shot, and the eggs cooked perfectly like they do with my old method – but for whatever reason, they also peeled perfectly. Which is, um, huge – considering that’s the most annoying part about boiling eggs. I’m not sure if it had anything to do with the cooking technique but it’s worth a shot to try it!
This recipe is part of a Super-Bowl party menu. Check it out here!
- 12 large eggs
- ¼ cup good mayo (I use olive oil mayo)
- 2 tablespoons sour cream (I use light)
- 2 tablespoons chipotle peppers in adobo, chopped
- 1 large clove garlic, pressed or minced
- 1 teaspoon mustard (I use Dijon)
- Pinch of salt
- Snipped chives, for garnish
- Place eggs in a pot large enough for them to sit in one layer. Cover with cool tap water, and get the pot going over high heat. When the water starts to boil, turn the heat off and cover the pot. Cook for 17 minutes. Pour the hot water out, and add cold water back into the pan; add enough ice to get the water cold. Let the eggs cool until cool enough to handle. Peel the eggs by gently tapping them on the counter, rolling them to loosen the shell, and then peeling under running, cool tap water. Easy-peasy!
- Cut the peeled eggs in half. Gently pop the yolks out, into your food processor bowl. Place the egg white halves on a platter. Cover them with a damp paper towel, so they don’t dry out while you work on your filling.
- Add remaining ingredients to the bowl (minus the chives, duh) and pureé until smooth. Taste for seasoning.
- Spoon filling into a ziploc bag and squeeze the air out before closing. Cut a corner off and squeeze the filling into the egg whites. Garnish with chives, and refrigerate until ready to serve.
These look incredible!! I would LOVE to try this. Thanks for the recipe!
So…this is totally awkward but…I’ve never actually had deviled eggs. It might have something to do with my intense aversion to mayo…who knows. But the chipotle in this sounds excellent! It’s my favorite way to kick up any dish.
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I’m thinking just go all sour cream instead of the mayo…it’s so time to de-virginize!
I just wanted to pop back in and say that I made them today and they are wonderful! Sour Cream isn’t really a thing here in Spain & I didn’t have greek yogurt on hand, so I omitted that and it still turned out wonderfully. I also added a little Sriracha sauce because I have an addiction
This might be my new go-to deviled eggs recipe!! Thanks again.
Hi Mandy! So glad you liked them. I love, love, love the idea of adding Sriracha for a double-bang hit of heat.