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Chipotle Deviled Eggs

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  • Prep 30 min
  • Total 45 min
  • Ingredients 7
  • Servings 8
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Ever since my family and I have lived in the United States, we have incorporated various Southern dishes into our meals. One of my favorites is ‘deviled eggs’-it’s a typical appetizer here in South Florida. This dish provides perfect finger food for any fiesta. Today I’d like to share my own Latin twist on this crowd favorite. Let’s cook!
Adriana Martin
Updated Sep 23, 2015
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Ingredients

  • 8 hard-boiled eggs
  • 2 teaspoons mustard
  • 1 tablespoon mayonnaise
  • 2 teaspoons chipotle salsa
  • Salt and pepper, to taste
  • Chopped green onion, to garnish
  • Parsley, for garnish

Directions

  •  
    1
    First place the eggs in cold water with a pinch of salt. Bring the water to a boil and simmer for 15 minutes. When ready, remove from heat and let the eggs cool in a cold water bath.
  •  
    2
    When cool, peel the eggs and split into halves. Remove the cooked yolks from the eggs and place in a bowl. Mash the yolks with a fork and combine with the mustard, mayonnaise and chipotle salsa. If you like, add more mayonnaise; the final mixture should have a smooth consistency. Season with salt and pepper as desired.
  •  
    3
    Place the remaining egg whites over a serving dish and 'refill' each one with the prepared yolk mixture. To serve, garnish with chopped green onion, some parsley and a toque of chipotle salsa.

Expert Tips

  • tip 1
    Avoid overcooking the eggs to prevent the yolk from turning 'greenish' in color.
  • tip 2
    This dish can be prepared the day before and kept in the refrigerator until ready to serve.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Ever since my family and I have lived in the United States, we have incorporated various Southern dishes into our meals. One of my favorites is ‘deviled eggs’-it’s a typical appetizer here in South Florida. This dish provides perfect finger food for any fiesta. Today I’d like to share my own Latin twist on this crowd favorite. Let’s cook!
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