Family Ties Chipotle Deviled Eggs And Bacon Recipes

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add cream cheese spread, cilantro and milk; mix well. Stir in bacon.
• Spoon into egg whites; sprinkle with paprika.
• Refrigerate 30 min.

Steps:

• Put eggs in a saucepan and cover them with water until waterline is about 1" above eggs. Heavily salt the water (I don't know why, but my Dad says it makes the peeling process easier and it seems to work). Bring water to a boil, then reduce heat to a simmer. Set time for 15-mins.
• When timer goes off, drain off hot water and run cold water over eggs in pan.
• When eggs are completely cooled, crack and carefully peel eggs running them under cold water. Pat dry. Cut in eggs in half, carefully removing yolks, and set aside white halves. Put yolks in a bowl and mash with a fork.
• Add mayonnaise, sour cream, chipotle and adobo sauce to yolk mixture and mix together with fork to form a smooth paste, then stir in onion until well combined.
• Season to taste with garlic salt, pepper, and sea salt.
• Scoop about 1 tbsp of the yolk filling into each white halve. Cover and refrigerate until chilled.
• Sprinkle deviled eggs with bacon crumbs.
• Enjoy!

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:

• Place water, chiles, onion, vinegar, ketchup, garlic, and salt in a saucepan; bring to a simmer, and cook, stirring occasionally, until reduced and very thick, about 1 hour.
• Pour chile mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cream into chipotle sauce; refrigerate until ready to use.
• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble half the bacon; reserve remaining bacon for garnish.
• Cut each egg in half lengthwise; place egg yolks into a bowl. Mash egg yolks with a fork; stir in mayonnaise, crumbled bacon, and Cheddar cheese. Stir 1 tablespoon chipotle sauce into yolk mixture, or more to taste.
• Place egg whites cut-side up on a serving plate. Spoon yolk mixture into egg white halves. Sprinkle remaining bacon over filling; drizzle with chipotle sauce.