The smoky spiciness of chipotle chiles makes these deviled eggs truly devilish. While dried chipotles are available, look for the canned chipotles in adobo, which is a brick red chile sauce. Be very careful when handling the chiles — you may want to wear rubber gloves.
Makes 24 eggs; 6 to 8 servings
Make Ahead: The eggs can be made up to 1 day ahead.
Ingredients:
12 large eggs
1⁄3 cup plus 2 tablespoons mayonnaise
2 to 3 teaspoons minced canned chipotle chiles in adobo, including sauce
Salt to taste
24 fresh cilantro leaves, for garnish
Preparation:
1. Place the eggs in a large saucepan and add cold water to cover. Bring to a simmer over high heat, then reduce the heat to low and simmer for 5 minutes. Remove from the heat, cover, and let stand for 10 minutes. Drain the eggs and place in a large bowl of ice water to cool completely.
2. Shell the eggs, then cut each egg in half lengthwise. Remove the yolks and reserve them separately from the whites.
3. Rub the yolks through a wire sieve into a bowl. Mix in the mayonnaise and 2 teaspoons of the minced chiles; add more chile for more heat, if desired. Season with salt. Transfer to a pastry bag fitted with a 1 ⁄2-inch-wide fluted tip. Pipe the egg yolk mixture into the egg white halves. Loosely cover with plastic wrap and refrigerate until chilled, at least 2 hours.
4. To serve, garnish each egg with a cilantro leaf, arrange on a platter, and serve chilled.
This recipe was published in 'Christmas 101 - p20'.
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