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Tuesday, March 26

Chipotle deviled eggs

Sour cream
3 tablespoons
3 tablespoons
½ teaspoon
Dijon mustard
½ teaspoon
Chipotle chile paste
2 tablespoons
Garlic, minced
1 teaspoon
Green onions, thinly sliced
2 tablespoons
Tomato, ¼-inch dice
½ cup
Onion, white, minced
1 tablespoon
Cilantro, chopped
2 tablespoons
Chipotle chile paste
1 teaspoon
  1. Place the eggs in a large, nonreactive saucepan, and add cold water to 1 inch above the eggs.
  2. Bring to a boil over medium-high heat, and then reduce and simmer for 10 minutes.
  3. Remove from heat, and run cool water over the eggs in the pan until they are cooled.
  4. Carefully peel the eggs under running water.
  5. Halve the eggs lengthwise, and transfer the yolks to a bowl.
  6. Set the egg white halves on a platter, cover, and refrigerate.
  7. Mash the yolks to a smooth consistency.
  8. Mix in the sour cream, mayonnaise, salt, mustard, chipotle paste, and garlic until smooth.
  9. Stir in the green onions.
  10. Spoon the mixture into a pastry bag fitted with a plain or large star tip, and then pipe the mixture evenly into the egg white halves.
  11. In a small bowl, mix the tomato, onion, cilantro, and chile paste; top each egg half with about 1 teaspoon.
Recipe from Sips & Apps by Kathy Casey.

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