Chipotle Deviled Eggs Recipes

Steps:

• Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
• Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.

Steps:

• Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
• Emeril's Southwest Seasoning:
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano
• Combine all ingredients thoroughly.

Steps:

• Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with fork.
• Stir mayonnaise, sour cream, chipotle pepper and onion into yolks until creamy. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.
• Just before serving, garnish with cilantro leaves.

Steps:

• Place eggs in a saucepan and cover with cool water to 1 inch above eggs. Bring to a boil over medium-high heat, then 10 minutes. After eggs have cooked for 10 minutes, remove from the heat and run cool water over them. When eggs are cool to the touch, carefully peel off shell.
• Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a serving platter.
• Mash the yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, salt, mustard, 1 to 2 tablespoons chipotle puree and garlic until smooth. Stir in the green onions. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip and then squeeze (pipe) the mixture evenly into the egg white halves. Alternatively, you can just spoon the filling into the egg hallows.
• To make the topping: In a small bowl, mix together tomatoes, onion, cilantro, and chipotle puree. Top each egg half with 1 teaspoon of the tomato mixture.

Steps:

• Peel eggs and cut in half lengthwise.
• Spoon yolks into small bowl; arrange whites on platter.
• Finely grate yolks on small holes of box grater into medium bowl.
• Mix in mayonnaise, then 2 teaspoon chipotle chiles.
• Add more chopped chiles, if desired, for more heat.
• Season filling to taste with salt, if desired.
• Using pastry bag fitted with 1/2 inch diameter star tip, pipe filling into egg whites.
• Cover and chill eggs at least 2 hours and up to 1 day.
• Press 1 cilantro leaf into filling in each egg and serve.