(For making the hardboiled eggs for the Chipotle Deviled Eggs, click here for my favorite method and more egg tips here.)
Step by Step Instructions:
These Chipotle Deviled Eggs will be enjoyed in no time, so here’s what you’ll need: Smoked Paprika, Ground Pepper, Mayo, fresh Chives (washed and dried), Dijon Mustard, Chipotles in Adobo Sauce, 6 Hardboiled Eggs, and Dill Relish.
Because these eggs come together so quickly, I went ahead and used my kitchen shears to cut up my chives.
Now you want to carefully slice your hard boiled eggs with a non-serrated knife. I usually look at the egg first and decide where to slice it in half based on what the egg looks like. So if there is a spot where it was didn’t peel well, I’ll cut it so I have that part on the bottom. Then be sure to wipe off the knife between cutting the eggs so that you get nice, cleanly cut eggs.
I used my small food processor since I was only doing 6 eggs, but you can use a larger one if you’re doing a dozen or more hardboiled eggs. Gently push the yolks out of the shell, and I do this by flipping the egg over and push the yolk from behind. Then I’ll use my finger to gently wipe out any remaining yolk in the egg.
Then set the cleaned eggs on a plate and repeat with the remaining hardboiled eggs.
Once all of the yolks have been added to the food processor, it’s time to make the filling.
Then add 2 1/2 tablespoons of mayo, 1 teaspoon of Dijon mustard, 1 t. of relish, 1 t. of chipotle and adobo sauce, and 1/4 teaspoon of ground pepper. I ended up cutting the chipotles a bit so that it was easier for me to measure the chipotle and get some sauce.
Process the filling until it’s nice and creamy, like you see here. You’ll want to taste the filling, so you can see if it needs more mayo for creaminess, mustard or relish for a little tart taste, more smoky flavor from the chipotles, or even a little salt. The chipotle and mustard were salty enough that I didn’t add any salt to my eggs.
I find it just as easy and pretty to just use a spoon and spoon the filling into each egg. But if you really want them to look special, you can definitely pipe them into the eggs with a piping bag.
Now it’s time to top the Chipotle Deviled Eggs, so sprinkle a little smoked paprika over the top of each egg.
Finally sprinkle the chopped chives over the top, and then serve the Chipotle Deviled Eggs immediately or refrigerate until you’re ready to serve them. Enjoy!
Chipotle Deviled Eggs
Prep
Total
Yield 12 deviled eggs
You'll love this smoky twist on classic deviled eggs. I dare you to eat just one!
Ingredients
Chipotle Deviled Eggs Ingredients:
- 6 Hardboiled Eggs
- 1 t. Dijon Mustard
- 2 1/2 T. Mayo
- 1 t. Dill Relish
- 1 t. Chipotle in Adobo Sauce (including some sauce and peppers)
- 1/4 t. Ground Black Pepper
- Chopped Chives, for topping
- Smoked Paprika, for topping
Instructions
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If you haven’t already, hard boil 6 (or more) eggs, and peel them.
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Use kitchen shears to cut the chives you’ve washed and dried into small pieces.
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Then use a sharp, non-serrated knife to slice each egg in half. Use a paper towel to wipe off the yolk on the knife between cutting each egg.
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Add the yolks to a food processor (or you can whisk the filling by hand if you don’t have a food processor). I like to flip the egg half over and gently push the yolk out from the back. Then I use my hand to ease out any remaining yolk into the food processor.
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Once all of the yolks are in the processor, add the dijon mustard, mayo, relish, chipotle in adobo (I roughly chopped it to help me measure it better), and ground pepper to the yolks. Process until the filling is smooth. Add more mayo or mustard to make it more creamy, and taste and adjust seasonings.
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Use a spoon or piping bag to fill the center of the eggs. Once all of the filling has been distributed, then top with chopped chives and a sprinkling of smoked paprika. Enjoy immediately or make up to a day in advance and devour!
Notes
Quick Tip: To whip these up in a hurry, have your eggs peeled in advance. Just be careful to rest them in your dish in the fridge with any imperfections down, because without the shell's protection, the egg will flatten a bit as it sits. But that quickly helps you decide how to slice your eggs.
Courses Appetizer
Cuisine American
Nutrition Facts
Serving Size 1 deviled egg
Amount Per Serving | ||
|---|---|---|
Calories 52 | ||
% Daily Value | ||
Total Fat 4 g | 6% | |
Saturated Fat 1 g | 5% | |
Unsaturated Fat 2 g | ||
Cholesterol 106 mg | 35% | |
Sodium 72 mg | 3% | |
Protein 4 g | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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