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
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:
- 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
Combine all ingredients thoroughly.
Yield: 1/2 cup
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By JHolmes11
Texas
on March 31, 2013
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Excellent! Made these for Easter dinner and they never made it to the table. We ate them all after church for a snack. Bam!
By magstro1_11967757
pittsburg, 43
on February 23, 2013
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Made for this years Super Bowl, a total hit at our party, easy to make , very tasty, thank you Emeril
By anniadkins
Santa Fe
on November 24, 2011
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This is a great different spicy deviled egg. Or a devil of an egg. Living in Santa Fe, I am always looking for a new way to sneak a chili into any dish. I didn't have Emeril's Southwest spice mix so I just put in a pinch of each of them except for the oregano and the chili flakes. Added a little chopped tarragon and type instead and used the chili flakes on top as a garnish. I left out the pickled japs. I prefer to focus on the Chipotle peppers instead. My husband voted these the best deviled eggs ever.
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