Spicy Deviled Eggs
These spicy deviled eggs add a Mexican twist by incorporating a blend of chipotle peppers in adobo sauce, lime juice, and red pepper flakes.
Ingredients
- 12 large Pete & Gerry's Organic Eggs
- ½ cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 2 teaspoons adobo sauce
- 1 teaspoon lime juice
- ½ teaspoon kosher salt, (plus more to taste)
- For garnish: crushed red pepper flakes and sliced green onions
Instructions
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Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook for 12-14 minutes.
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About 1 minute before the eggs are ready, fill a large bowl with ice and water.
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When the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath until they’re cool enough to handle, about 10 minutes.
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When the eggs are cool enough to handle, peel and discard the shells.
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Slice each egg in half lengthwise and carefully scoop the cooked yolks into a small blender or food processor. Place the egg whites on a serving plate.
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To the blender or food processor, add the mayonnaise, chipotle peppers in adobo sauce, additional adobo sauce, lime juice, and salt. Blend until smooth. Taste and add more salt as needed.
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Transfer the filling to a piping bag fitted with a large, wide-open piping tip, and pipe the filling into the hole of each egg white. Alternatively, you can carefully spoon the mixture into each hole instead of piping if you desire.
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Garnish each deviled egg with a sprinkle of crushed red pepper flakes and sliced green onions.
Nutrition (per serving)
Nutritional values are estimates from the original source.