Chipotle-Deviled Eggs

Total Time:
30 min
Prep:
10 min
Inactive:
10 min
Cook:
10 min

Yield:
2 dozen
Level:
Easy

Ingredients
  • 1 dozen har-boiled large eggs, peeled
  • 1/2 cup mayonnaise
  • 2 tablespoons finely minced pickled jalapenos, drained
  • 2 tablespoons canned chipotle in adobo sauce
  • 1/2 teaspoon Emeril's Southwest Seasoning, recipe follows
  • Pinch salt
  • 1/4 teaspoon smoked hot paprika, for garnish
  • Emeril's Southwest Seasoning:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 tablespoons paprika
  • 1 teaspoon black pepper
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 tablespoon salt
  • 1 tablespoon dried oregano
Directions

Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)

Emeril's Southwest Seasoning:

Combine all ingredients thoroughly.

Yield: 1/2 cup


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