Chipotle Deviled Eggs

Drink every time I say “deviled eggs.”

Chipotle Deviled Eggs

30 minutes 10 minutes 6 Servings

Ingredients

• 12 large eggs
• 1 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Thinly sliced scallions, for garnish
• 1 to 2 tablespoons chipotles in adobo, plus more to taste as desired

Instructions

1. Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
2. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor.
3. Arrange the whites cut-side up on a serving platter.
4. Pulse the yolks a few times. To the food processor, add the mayo, mustard, chipotles in adobo, cilantro, salt, and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with sliced scallions.

xoKatie