Looking for something new and delicious for your holiday table? We made these chipotle deviled eggs at Thanksgiving and loved them. A little spicy, but the heat can be tempered by lessening the the amount of chipotle peppers used and/or adobo sauce. I have found the simplest way to get a consistency conducive for piping is to place the hard-boiled yokes and remaining ingredients into a food processor, pulsing until smooth. A pastry bag fitted with a #22 tip (open star) is perfect for deviled eggs, in my opinion. Spooning the filling the old fashioned way is just as yummy.
Chipotle Deviled Eggs
12 large eggs, hardboiled
1/2 cup mayonnaise
1 TBS canned chipotle chilis in adobo sauce (reduce to 2 tsp or even 1 tsp if heat sensitive)
1 tsp dry mustard
1/2 tsp apple cider vinegar
Cilantro and scallions for garnish
Cut eggs in half, separating yolks from whites. Place egg whites on a platter; place yolks in the bowl of a food processor with mayo, chipotle peppers, and mustard. Pulse yolk mixture until smooth. Spoon into pastry bag fitted with #22 decorating tip and pipe into egg whites. Garnish with cilantro and scallions. Serve immediately or refrigerate in an air tight container.
