Chipotle Deviled Eggs are an unexpected twist on a classic. This eggs are kicked up a notch with the smoky flavor of the ancho chili powder and spice from the chipotle puree. The cilantro cuts through the decadence with a bright flavor taking these eggs over the top.
I created this recipe a few years ago when I had a bunch of hard-boiled eggs after Easter and wanted something more exciting than a regular deviled egg. I had cilantro and chipotle puree in my fridge and decided to concoct a fancier version. And (not to toot my own horn, but…) the results were amazing! Toot! Toot! 😉
So enjoy my spin on a classic and whip some of these up this week!
-Brittany
If you need any help making the perfect hard-boiled egg, check out my simple steps here.
Chipotle Deviled Eggs
Peel and discard the shell from each egg. Slice egg in half lengthwise.
Remove yolks and pulse in a food processor until finely chopped.
Next, add the rest of the ingredients to food processor and pulse until everything is incorporated and mixture is fairly smooth.
Scoop filling into a plastic baggie, seal and snip one corner with a scissors. Then, fill the center of each egg white with the mixture. Garnish with cilantro leaves.
Enjoy!
Ingredients
Directions
Peel and discard the shell from each egg. Slice egg in half lengthwise.
Remove yolks and pulse in a food processor until finely chopped.
Next, add the rest of the ingredients to food processor and pulse until everything is incorporated and mixture is fairly smooth.
Scoop filling into a plastic baggie, seal and snip one corner with a scissors. Then, fill the center of each egg white with the mixture. Garnish with cilantro leaves.
Enjoy!
